Pinot Gris really loves Marlborough. The challenge is to achieve complete fruit ripeness without the sugar levels going through the roof, which would result in high alcohol and residual sugar, not the style Isabel aims for. In early summer, serious bunch thinning is required, even after laying down lower bud numbers at pruning time. Too much sun on the ripening bunches can thicken and over colour the skins. The Isabel team take great efforts to ensure that each vine is treated to the right amount of sunshine, for perfect harvests of superbly ripened Pinot Gris.

Fruit is picked at optimal ripeness, grapes are characterized by a healthy pink grey skin and are brimming with flavour when tasted straight off ther vine. The essence of fine Pinot Gris can be determined by the quality of it's skins, not to thick and not too thin, avoiding the phenolic grainy profile of overcooked berries and achieving the desired silky texture of a splendid Pinot Gris wine. Juices are cold settled and racked to fermenters for a cool 10C to 14C vinification, carefully mantained to retain freshness and preserve crisp character. A soft viscosity is derived from an extended lees contact, building palate weight structure, mouthfeel and complexity.