Pale straw in colour with a very subtle tint of copper-pink. Light to medium bodied. Exhibits aromas of Apricot entwined with Honey Suckle. These characters carry through onto the palate which is textural thanks to a savouriness and fullness characteristic of wines aged on lees.
Good acidity and saline note – which speaks of our coastal proximity stretch the wine out to what is a dry finish.
|VARIETAL||Pinot Gris 2019|
|HARVEST||12th March 2019|
|BARREL AGING||Nil, stainless steel|
Clones 2/15 and 2/21. Both clonal parcels were processed in the same manner- machined harvested in the cool of morning, carted around the block to the winery (the juice enjoying a short soak on skins) then destemmed and gently pressed.
Once separated the juice was cold-settled and racked to achieve low solids prior to ferment. Hard pressings are settled separately but racked and returned to the mother juice once clarified. The juice was spilt for two ferments and yeast strains were chosen on ability to impart mouthfeel and emphasise varietal characteristics.
Slow cool fermentations in stainless steel further assured primary fruit flavours were preserved and enhanced. Post ferment the wines were promptly racked off gross yeast lees and allowed to age on fine yeast lees for a period of 10 months. Once a month the lees were gently stirred through the wines, slowly but carefully building body and texture into the wine.
The two wines were then blended in proportions chosen to create the most complete and balanced wine just prior to Christmas. The wine was prepped for bottling late January 2020.
"Gorgeously fruited and inviting, the bouquet shows ripe peach, poached pear, citrus peel and floral aromas, leading to a succulent palate that’s fleshy and lingering. It’s elegant yet flavoursome with a lengthy juicy finish. At its best: now to 2022."