2013 Pinot Gris

Tupari Pinot Gris

$160.00 $120.00 per case (6 x 750ml)

Out of stock

Winemaker Description

Rich and mouthfilling with ripe pear and spice notes, a luscious texture and a long, elegant, dry finish.

The Naked Truth

A ray of sunshine in a glass, this unique little wine smells like pear drops and sits on the tongue like honey. The refreshing, crisp finish balances the richness perfectly.

Download the tasting note

  • Top Pinot Gris (5 Stars) - Cuisine Magazine March Issue 2014
pear food match tupari wines Our Pinot Gris is full-bodied with rich pear notes and so it compliments seafood, white meats and light pastas. It also is an ideal companion for creamy, smoked or spicy foods. Think Indian, Thai and fusion dishes with a touch of sweetness. thai

Try with:

  • Seared calamari
  • Pate and Terrines
  • Creamy seafood pasta or chicken risotto
  • Peking duck
  • Thai fish cakes
  • Chicken Tikka Masala (believe it or not)
  • Delicious with christmas dinner

Cheesy match:

  • aged brie or camembert
  • light blue cheese
  • mozzarella
  • edam
cheese cam

Helpful tip

Pinot Gris and Pinot Grigio are different styles of wine made from the same grape. Pinot Gris tends to be more full-bodied and pairs with a different range of foods than the leaner, lighter style of Pinot Grigio.
Top Pinot Gris - 5 Stars - Cuisine Magazine, March Issue 2014

"Our top wine argues convincingly that pinot gris can indeed be a many-layered, satisfying drop. Its settled, balanced structure allows the fruit to speak with clarity. Attractive apple, honeydew melon and cinnamon notes ring out, harmonising well with an underlying flintiness – perfect with seared calamari with a slightly sweet soy glaze."

5 Stars - Sam Kim, Wine Orbit, February 2014

"This is a stunning beauty. Elegant and refined, the pristine bouquet shows white peach, pear and floral with a hint of spice notes. It's concentrated and focused on the palate with delicate texture, beautifully framed by bright acidity. A fabulous expression offering plenty of charm. At its best: now to 2018.”


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