"Pinot Gris, long mistaken for Pinot Noir by Burgundian growers and unknowingly used in some of their finest reds, is finding a foothold in the upcoming region of Central Otago. On the nose, this example offers citrus fruits, brioche, and a hint of nuttiness from three months lees ageing. Given its richness the palate has surprising freshness and zingy acidity showing notes of pear, lime, and kiwi. Central Otagan pioneers, Mt Difficulty, have produced an excellent alternative to Sauvignon Blanc without casting off the comfort blanket New Zealand provides. "