Framingham Pinot Gris
£17.50
Framingham are without doubt one of the leading wineries in New Zealand, and their wines offer amazing value for the quality.
This Pinot Gris is rich gold in colour with mellow aromatics, which are reminiscent of pear, apple, quince, dough and cream, with a touch of wood smoke. On the palate, it has generous flavours of baked apple, quince, cream, nuts and pastry. The intense, complex and rich palate balances acidity with good weight and a silky texture.
A versatile food wine that pairs well with spicy food and a good all-rounder with a cheese board (especially good with washed-rind cheeses)
Out of stock
Category: White Wine Tags: new zealand, organic, Pinot Gris, white wine
Additional information
Style | White |
---|---|
Country | New Zealand |
Grape | Pinot Grigio / Pinot Gris |
Organic | Yes |
Vegan | Yes |
Region | Marlborough |
Related products
‘Bucerchiale’ Chianti Rufina Riserva 2019, Selvapiana
£34.95
Bucerchiale is the name of Selvapiana’s finest vineyard in the small Rufina zone of Chianti. Organically farmed by the Giuntini family since 1827. 100% Sangiovese but more powerful than the Cepparello; still balanced with great complexity and a fine match for the best steak (Bistecca alla Fiorentina…)
Chianti Classico, Isole e Olena
£33.50
Chenin Blanc, Botanica
£24.95
This is one of South Africa’s best white wines! Awarded the maximum 5 stars in the influential Platter Guide for seven vintages. The dry-farmed grapes for this wine come from a vineyard in the Citrusdal Mountain region. It is fermented and aged partially in old oak barrels and has the perfect balance between richness and freshness that only great Chenin Blanc seems to achieve. Amazingly complex and will continue to develop for many years to come. Outstanding.
Morgon ‘Corcelette’, Frederic Berne
£21.95
Delicious Beaujolais from a great, fairly new, producer. Frederic has only been making his own wines since 2013 but is one of the rising stars of this, once-again fashionable areas. Corcelette is one of the best vineyards in Beaujolais and it shows the Gamay grape at its best. The wine is so bright and energetic, it is a real joy to drink; perfect with pates, charcuterie or with a great cheese board – the perfect wine for us!
‘Contado’ Aglianico, Di Majo Norante
£16.95
This organic estate in the small, remote region of Molise in Southern Italy makes truly exceptional wines that are also amazing value. The grape here is Aglianico which produces some of the most famous wines (Taurasi) in neighbouring Campania. Whereas there it makes wines with huge tannic structure, Di Majo Norante produce a softer, more approachable version, whilst retaining the depth and complexity. For the money, I believe this is one of Italy’s best value wines. A great wine for steaks, bbq, roasts, pretty much anything meaty. Delicious.
Picpoul de Pinet, La Mirande
£13.95
Picpoul is having something of a fashionable moment right now, everyone seems to have woken up to the fact that this is one of the most refreshing, delicious, reliable and affordable wine styles around.
This version, from the organic La Mirande estate is pure pleasure, offering real depth and flavour (more than most), whilst still retaining that fresh zippyness that we all love. A versatile food wine and a good fridge stand-by, it goes well will most seafood and salad dishes.
Golden Cenarth
£9.95
Golden Cenarth is an organic cows' milk delicious and punchy cheese with an elegant style, made at the Caws Cenarth dairy by the Adams family in Wales. Great on a cheeseboard or why not warm through with a clove of garlic and rosemary - delish! Golden Cenarth is made with pasteurised milk, with the cheese washed in cider, and has a vegetarian rennet, so is suitable for vegetarians.
Hafod 250g
£8.00
Hafod – Made by the Holden Family in WalesThe recipe for the cheese originated locally, from the late Dougal Campbell, a close friend of Patrick’s. Dougal learned to make cheese in the Swiss Alps before moving to West Wales in the early 1980s. Here he started making a cheese called T’yn Grug using milk from both his own herd and ours. Whilst doing so, Dougal trained a number of cheesemakers, including Simon Jones of Lincolnshire Poacher.