KURU KURU PINOT GRIS 2014
“I like the fresh ginger spice and overall energy of this wine,” opined John Belsham. Our top pinot gris is generously endowed with fruit weight and intensity, offering ripe citrus notes and suggestions of exotic spice. Its richness is kept in check by crisp acidity. At the table this dry, refreshing style would suit something delicately flavoured, such as scallops.
Top Wine Profile
Kuru Kuru was created as an export brand by Hayden Johnston (already GM and owner of Tarras Vineyard) in 2008. It takes its name from Johnston’s ancestor, a Ngai Tahu woman who married Scottish-born seafarer Captain James Joss and whose chin moko is reproduced on the Kuru Kuru wine label. The brand has been an unexpected hit locally, so much so that now domestic sales have surpassed exports. Johnston acquired two parcels of Alexandra Basin-grown fruit to make the Kuru Kuru Pinot Gris 2014. “The wine’s energy is something you get with aromatics from Alex. It’s further south and cooler than the rest of Central, on the edge of the edge, if you will.” Our top pinot gris was made by Alsace-born Antony Worch, a man with plenty of Old World pinot gris experience. “We didn’t want to mess with what the sites gave us,” says Johnston. “So we kept the sweetness to a minimum.”