Another year of work in the vineyard steering our
Pinot Gris towards harvest has seen further progress in our style towards true "gris” weight, texture and complexity. Select parcels were fermented separately in temperature controlled stainless steel tanks to retain fragrance and flavour. Following fermentation, approximately 50% of the wine was transferred to neutral French oak for a short time to subtly build savoury and textural complexity.
The distinctive ripe spiced pear characters of the variety dominate with honeysuckle and hints of citrus. The palate texture is rich through the middle, then balanced by a crisp, clean acid finish.
Viticulture
Our Gris grape site is on a north-western slope attracting maximum afternoon sun. The vines were cane pruned to ensure an even range of shoots & training VSP.
Vinification
Grapes were destemmed only, no crushing. The fruit soaked in press for 20 hours before a gentle cremant cycle released juice from the grapes. The now plush pink juice was briefly cold settled in tank. The coarsely settled juice was then racked into tank & barrel for spontaneous fermentation. Upon fermenting to sugar dryness, the wines were fined & clarified. The oak & tank batches were blended & left in tank to allow integration & equilibrium of the final wine.
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