We harvested our Pinot Gris at optimal ripeness, when the fruit was displaying lovely crunch pear characters with a little bit of citrus. 20% of the wine was fermented in old oak barrels with indigenous yeast to create the more textural savoury element to the wine, whilst the remaining 80% was cool fermented in tank to retain the beautiful aromatics. The wine was matured on lees for 4 months post fermentation and then filtered prior to bottling.
This wine has beautiful lifted pear and jasmine characters on the nose with some hints of creamy, leesy characters underneath. Whilst the powerful palate is packed with flavour, it also has added complexity and weight as a result of the wild ferment. The wine finishes with lovely crisp natural acidity.