Always bright and fresh to smell, soft and delicious to taste. This is typical of our pinot gris: citrus and stonefruits, hints of musk and pear, gentle and lingering in the mouth.
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Pinot gris was planted in the coolest, most south-easterly ‘Pines’ block of our site, but has now also expanded to our North block, in both cases mostly on the red soil found throughout most of the vineyard. As the vines have matured, ripeness is being achieved at more moderate alcohol. We also focus on the very fresh zesty perfume of the variety, picking relatively early to make a refreshing wine, but adding a little texture and complexity from time on yeast lees.
The 2016-2017 growing season started with a wet winter and cool spring, resulting in later growth but strong canopies from all the moisture. The summer was particularly hot, with consistently high temperatures from late December to late February, but then switched into a perfect, mild autumn with sunny days, cool nights and little rain. Crops were larger than expected, accordingly taking longer to ripen, but having perfect conditions to do it in. In contrast to some recent years, ripening of different varieties was well spread apart, so that vintage was measured and controlled (leisurely would be going too far!). There are bright fresh flavours in the earlier varieties, with increasing depth, colour and detail in those ripening later.
Hand-picked 27 February to 29 March 2017 at a range of ripeness. The chilled fruit was crushed and lightly pressed, settled and fermented cool to dryness. Fermentation was entirely in stainless steel, but the wine benefited from yeast lees contact post-ferment. Bottled under screwcap July 2017, 1167 cases made. Alcohol 11.0% by volume. Vegan friendly?: No (fined with a milk product).
Drink now to 2022.