Giesen Group

Ara Single Estate Pinot Gris 2018

Award
Winner Blue Gold Medium Bodied Dry White Wines
Grape Varieties
Pinot Gris (100%) Wairau Valley, Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $18.99
  • Giesen Group
  • Nikolai St George, Chief Winemaker
    Kyle Skene, Proprietor
  • E: nikolai.stgeorge@giesengroup.co.nz
    T: (64) 3 3446270
    M: (64) 3 021 515 3
  • 46b Halwyn Drive
    Sockburn
    Christchurch, Select One
    New Zealand 8041

Developed colour ? bronze. Oily, lacks finesse, savoury, pears, toast. Sweet, oily & unbalanced, gritty phenolics, moreish. Food : cut through some of the oiliness, but has made the acidity more out of balance.

It may be medium bodied, but the flavours are big and bold with fuji apple, orange and lemon and a zesty finish and the food makes it seem slightly tangier and fresher.

Mid-straw, pale onion-skin. Rich creamy pear/quince aromas. Full, round palate. Moderate acid and significant sweetness, balanced by firm structure and good fruit concentration. Long, full finish. Food: Good wine that (just) survives the dish. Creamy flavours and textures work for both.

Lovely bright pear drop fruit. Great oily texture on the palate. A hint of honey suckle, cherry blossom and wild honey. Great length weight and balance. A good match as the flavours moulded together well and gave the wine more structure.

Light yellow grey. Mineral, almond, light apple and rosewater nose. Med-bodied, dry, mineral, peach, apple, nuts and pear palate. Dry, slightly short finish. Pairing rounded out the wine but was neutral on impact on the food.

Attractive almond blossom floral aromas on the nose. The plate has those same blossom notes with a citrus undertone which is very pleasant. Ripe but with finesse and freshness, a delicious drink. The structure and slight residual sugar would make this a great accompaniment to spicy asian food.

The Medium Bodied Dry White Wines were judged with

Corn puree with prawn and tomato

Presented by chef Marcell Kustos

Ingredients

Corn cream

  • 500 g Corn kernels, fresh
  • 100 g Butter
  • 5 g Salt
  • 2.5 g Baking soda
  • 300 ml Toasted corn stock
  • 1 pc Lemongrass, core, sliced
Basil oil
  • 1 bunch Basil, reserve for decoration
  • 3 Tbs p Olive oil
  • 0.5 pc Lime, juiced
Prawns
  • 25 pc Prawn, poached, sliced
  • 1 pc Lime juice
To serve
  • 25 pc Cherry tomatoes, sliced, salted

Method

  1. Toast the cornhusk on the BBQ.
  2. In a large pot, boil water add 5g salt, 2.5 g baking soda, toasted husk and corncobs.
  3. When the corn is cooked, reserve 300 ml cooking liquid, remove the corns from the pot and chill them.
  4. Cut off the kernels from the cob.
  5. In a blender, blend corn kernels, butter, toasted corn stock, lemon grass until smooth.
  6. Set aside.
  7. In a blender or mortar, mix basil, olive oil and lime juice.
  8. Set aside.
  9. In a medium pot, bring water to boil, and poach whole prawns for 2 minutes.
  10. Transfer prawns to ice water to stop cooking.
  11. Peel prawns and slice them to 0.5 cm.
  12. Mix with basil oil and lime juice.
  13. Serve the prawns and tomatoes on a bed of corn puree and decorate with basil leaves.