The Pinot Gris was hand harvested in excellent condition. The fruit was processed in a reductive manner, with the juice settled overnight and racked the following morning.
The wine was cool fermented to maximise varietal character. The components were left on yeast lees for four months post fermentation with weekly stirring to help enhance the complexity and textural aspects.
Lifted floral peach and red apple notes predominate aromatically. White peach pip characters dominate the entry onto the palate, which moves into a lovely richly textured mid palate and finishes with a nice combination of stonefruit acidity and ripe phenols.