New Zealand Pinot Gris really is an undiscovered gem. It’s incredibly aromatic – but refreshing too. Waimea is on the edge of the Tasman Sea – a place regularly credited with being New Zealand’s sunniest spot. It’s the perfect place to grow Pinot Gris. Sheltered. Coastal. Sunny. The winemaker use specially selected yeasts which draw out the aromatics of the grape. They play it up by ageing the wine on its lees – spent yeast particles – to give more texture and flavour. Think lemon curd, pear drops, lavender and white peaches. It’s got a lovely lush, creamy, silky texture with hints of exotic spice. You’ll find it hard not to reach for a second glass. There’s nothing better to eat alongside it than seared salmon with nam phrik num dressing.