Leefield Station lies in the Waihopai Valley of Marlborough, New Zealand, and is both a working farm and vineyard owned by Marisco Vineyards. This historic property brings together viticulture, livestock, native bushland and beehives in a carefully balanced ecosystem. The result is a dynamic landscape that allows the team to produce expressive, site-driven wines while preserving the natural environment. This Pinot Gris is a prime example of the estate’s commitment to quality and authenticity.

Winemaking at Leefield Station focuses on highlighting varietal character with precision and care. The Pinot Gris fruit was field destemmed and gently pressed to stainless steel tanks for fermentation. Selected yeast strains were used to enhance both aromatics and mouthfeel, with a slow and steady ferment preserving freshness and intensity. After a brief period on yeast lees, the wine was fined and filtered prior to bottling. This approach allows the natural vibrancy of the fruit to shine through, resulting in a clean, expressive style.

Sustainability is central to Leefield Station’s philosophy. The wines are Vegan Certified, and the property is managed with deep environmental awareness, integrating farming and viticulture in harmony with the surrounding ecosystem. From biodiversity to water and energy use, every aspect of the estate reflects a holistic, future-focused approach to land stewardship and wine production.

This Pinot Gris opens with floral aromas and scents of ripe pear, apple, and a touch of spice. The palate is generous and fruit-driven, offering flavours of nashi pear, melon, and citrus peel. A silky, satin-like texture is complemented by well-managed sweetness and acidity, giving the wine both vibrancy and depth. Superfine tannins and subtle leesy complexity round out a long and balanced finish.

A versatile food wine, Leefield Station Pinot Gris will shine alongside a wide range of dishes. It’s a perfect match for the sweetness and slight heat of sticky San Choy Bao pork rissoles, or can pair beautifully with lightly spiced Asian cuisine, seafood, or soft cheeses. Best enjoyed young while its aromatics are vivid, though it will also reward short-term cellaring.