Peregrine, the Central Otago winery the McLachlan family started in 1998, grows its Pinot Gris on organically certified vineyards. Most of the fruit comes from the estate vineyard at Bendigo, with the balance from Pisa.
The fruit is partly whole bunch pressed and partly destemmed with a little skin contact. Fermentation is cool, mostly in stainless steel with a small portion in older, large format French oak barrels, and the wine then rests on its lees for several months with regular stirring. That gives a subtle texture without any oak flavour getting in the way.
The style is dry. White florals, citrus zest and elderflower lead, then layers of fresh stone fruit and pear sit over a quiet minerality. Central Otago's cooler climate holds the acidity, so the finish is long and refreshing.
The winery recommends serving it at about 10 degrees. Seafood and light dishes are the natural partners, such as grilled prawns, steamed fish with ginger, or a chicken and herb salad.