The free draining, limestone rich soils provide ideal conditions for Pinot Noir and Chardonnay to thrive and have produced complex, layered wines of distinct character and minerality.
Harvest dates : 7th, 9th March, 9th, 11th April
Maturation : 5 ½ months in 3 year old oak, 5 ½ months in stainless steel tank
Aging potential : 3-4 years
Colour : Vibrant green straw
Aroma : Citrus, freshly cut Granny Smith and a hint of stewed pear. A little skin contact delivers notes of peach to this year’s aroma profile.
Palate : Fresh, focused acidity and subtle barrel ferment characteristics add structure and mid-palate texture
Alc/Vol : 13.2%
Residual Sugar : <2g/l
PH : 3.31
Total Acidity : 6.9g/l
Winemaking : Hand selected whole bunch pressed. The free run juice was transferred straight into barrel for fermentation on solids. The remaining juice was pressed into tank, chilled (to 10 degrees) and allowed to settle for 3-4 days under CO2. After settling in tank a portion of the juice was racked off gross less into barrel. The remainder was transferred to stainless steel tank for fermentation at cool temperatures (12-15 degrees), retaining all the vibrant, fresh fruit flavours typical of pinot gris with fermentation in tank. The barrel fermentation adds further complexity, structure and a fine palate texture. Some barrel stirring employed to help build texture and weight. The two portions were blended together, stabilised, filtered and bottled.