NZ
Australia
Forrest's Waitaki vineyard lies 40 km inland on limestone & river gravels, giving wines distinct minerality
Pinot Gris with honeysuckle, nutmeg & apricot over a creamy, mineral palate
Half stainless‑steel, half old barrique fermentation with 3 months on lees; 13.5% ABV
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Description
Tatty Bogler draws its Pinot Gris from the Waitaki Valley, one of the most extreme viticultural zones in the country - located 40km inland and flanked by limestone escarpments and alpine ranges. The region's cool nights and stony, free-draining soils yield fruit of intense aromatic clarity and mineral structure. In 2024, grapes were split between stainless steel and seasoned French oak barriques, with three months' lees contact to enhance texture and palate shape. Bottled at 13.5% ABV, the wine shows 6.2g/L total acidity and a pH of 3.4. Aromas of honeysuckle, white melon and baking spice lead into a palate of apricot, ripe pear and quince, underscored by creamy lees and chalky mineral grip. This is a highly versatile expression - supple yet structured - ideal with poultry, pork or fragrant Southeast Asian dishes.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Food Pairings:
Asian
Fish
Poultry
Shellfish
Spicy
Description
Tatty Bogler draws its Pinot Gris from the Waitaki Valley, one of the most extreme viticultural zones in the country - located 40km inland and flanked by limestone escarpments and alpine ranges. The region's cool nights and stony, free-draining soils yield fruit of intense aromatic clarity and mineral structure. In 2024, grapes were split between stainless steel and seasoned French oak barriques, with three months' lees contact to enhance texture and palate shape. Bottled at 13.5% ABV, the wine shows 6.2g/L total acidity and a pH of 3.4. Aromas of honeysuckle, white melon and baking spice lead into a palate of apricot, ripe pear and quince, underscored by creamy lees and chalky mineral grip. This is a highly versatile expression - supple yet structured - ideal with poultry, pork or fragrant Southeast Asian dishes.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Food Pairings:
Asian
Fish
Poultry
Shellfish
Spicy
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Asian
Fish
Poultry
Shellfish
Spicy