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 uses specially selected yeasts, which draw out the aromatics of the grape.

They enhance the wine by ageing it on its lees – spent yeast particles – to add 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.