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Rosehall Run Hungry Point Pinot Gris 2016 Wine Review

Rosehall Run Hungry Point Pinot Gris 2016

Rosehall Run Hungry Point Pinot Gris 2016

Prince Edward County, Ontario VQA, Canada

Community Score:87/100

Community Reviews: 6

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Price: $24.95

Drink: 2016-2020

Bottle size: 750 ml

Alcohol: 13%

Sweetness: Dry

Wine Type: White Wine

Winery: Rosehall Run

Agent: Profile Wine Group

Natalie's Score: 88/100

Crisp and clean with notes of white melon and lime zest in this vibrant, medium-bodied Prince Edward County white wine made from Pinot Gris grapes. Pair with fresh seafood.

This Rosehall Run Hungry Point Pinot Gris 2016 was reviewed on August 29, 2017 by Natalie MacLean

More Vintages: 2017 

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Pricing & Stock Information

Reviews and Ratings

Jon Steeves - Sommelier rated this wine as 88/100 with the following review:

Very dry, crisp and tart. Zesty lime, Granny Smith apple. Medium body. Great acidity. Pair with shellfish. Tasted 2016 in July 2017. 88 points. BespokeTastings
Jennifer Havers - WSET Level 3 rated this wine as 88/100 with the following review:

Lovely! Aromas of lime, apple, and stony mineral notes. Light, with medium acidity, and an almost earthy minerality on the finish. Enjoy with any fresh fish or seafood dishes.
Monique Sosa - Accredited Sommelier rated this wine as 87/100 with the following review:

Fresh vibrant aromas with flavours of yellow apple, stone fruit and honey. A zesty medium-bodied Pinot Gris that pairs well with spicy marinara, chorizo, and arugula pizza. Tasted July 2017 by @sommsosa | bespoketastings.ca
Andrea Shapiro rated this wine as 86/100 with the following review:

Green apple and yellow pear and honeysuckle flowers on the bouquet. Flavours are bright and zesty featuring tart lemon citrus, white peach and a hint of vanilla. High acidity and Medium minus body. Refreshing and light. Great pairing with three bean herbal salad and pickled beets. 86 points
The Pinot Gris was hand picked and sorted and lightly pressed with minimal skin contact. The juice was cold settled and two thirds was barreled down into neutral 500L oak puncheons with some light settling lees. The juice fermented and rested on the lees for 4 months. The balance was left to ferment in stainless steel. The final blend was bottled in March 2017.

Source: Winery (Rosehall Run)

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