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Skypunch Pinot Gris 2025

Skypunch Pinot Gris 2025
Skypunch Pinot Gris 2025

Grown at Skypunch vineyard, our friend's vineyard on the slope next to Home vineyard. We're leasing and managing Julianne and Conor's vineyard here and have been glad to help them certify the farm organic. 

Preserved lemon and flint, early pear and  and spice. Supple texture, vibrant fruit, with a saline tension. Dry. Unfined and unfiltered.

Tasting Note

Skypunch Pinot Gris 2025

White gold hue. Vibrant aroma of spice, baked pear, and ginger. The palette has rich fruit with underlying mouth filling phenolics and vibrant saline finish. This is an unfiltered wine with small amounts of sediment. Please allow the bottle to st and and settle before pouring. Decanting will allow maximum expression of aroma and purity of fruit to emerge. Drink now to 2032.

Vineyard

The Skypunch Vineyard is located 6 kilometres North East of the Waipara Junction, in the Omihi sub-district of Waipara Valley, North Canterbury. This is a north-northwest facing sedimentary clay fan on a gentle hill side slope, just to the west of our Home Block. The soils are mainly Awapuni clay with calcium carbonate deposits. This vineyard is in conversion to becoming certified Organic and BioDynamic. The Pinot Gris vineyard is 1.98 hectares with Barrie and 2-15 clones. This vineyard is leased by Black Estate and managed by our vineyard team.

Season

Winter and early spring rainfalls meant vines started the growing season in spring with adequate soil moisture. This continued through December which allowed good spring growth. Some intermittent rain around flowering meant fruit set was disrupted and developing bunches were small. Warm dry weather from January to April provided low disease pressure and good ripening for developing grape bunches. Cool nights in March retained acidy and slowed ripening. Hand harvest began in early March where small clusters of ripe concentrated disease free fruit was received. Settled weather continued right through harvest which was completed on April 16.

Harvest

  • Hand harvested: March 25 to 27 2024
  • Harvest: 8.6T of Pinot Gris
  • Yield: 1.89kg/vine
  • Brix: 21.8
  • TA: 8.5g/L
  • MA: 2.7g/L
  • pH: 3.12

Fermentation

Whole bunch pressed. Juice settled for 24 hours then racked to seasoned 500L puncheons for fermentation. Yeast propagated from a vineyard starter from the Skypunch Vineyard. 7 months lees contact before blending and bottling. 45ppm Sulphur Dioxide added. Unfined and unfiltered. Bottled on November 13 2024.

Specifications

  • Production: 645 doz (12 x 750ml) cartons were produced.
  • R.S: 3.8 g/L
  • TA: 6.35 g/L
  • pH: 3.21
  • Dry extract: 28.2g/L
  • Alcohol: 13.0%
  • VA: 0.40 g/L
  • Total Sulphur Dioxide: 52mg/L

Season Report

2025

Winter and early spring rainfalls were only moderate but vines started the growing season in spring with adequate soil moisture. Bud burst was seven to ten days early, which meant vulnerability to frosts in mid September and as late as early November. Dry conditions continued until late November when humid overcast conditions became more common until late January. Mild temperatures through veraison allowed gradual even ripening until hand harvesting, which commenced on March 11 and was complete by April 14.

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