Pan and Polly Francis manage the tiny vineyard just outside of the sleepy southern hamlet of Ward, from which this gris is sourced. Barrel-fermentation in older French oak with a touch of wild yeast has given richness and complexity to this generously proportioned, deliciously dry gris. I love its luxurious, baked pear, quince and juicy, nashi notes and textural weight on the finish.
Sip with: Thai-style sweet and sour pork.
Folding Hill Central Otago Pinot Noir 2015 $45
Un-fined, unfiltered and made with the least intervention possible, this eye-poppingly good pinot noir erupts with sous bois (see Google) characters, sweetly-spiced hedgerow fruits, black cherry and damson plum notes on the nose and palate. Bold, Bendigo-grown fruit gives this wine elastic, sinewy tannins and a smoky finale.
Sip with: pork and duck sausages.
Yvonne Lorkin is co-founder and chief tasting officer of winefriend.co.nz and a Wine Writers of NZ member.
