12,000 Miles Pinot Gris 2011

In the vineyard

The grapes were grown at the Boyd and Biddeford lease blocks. The vines are all trained with 2-cane VSP trellis systems that allow optimal ripening with sufficient sunlight penetration and air movement through the canopy. After several years of careful management these vines are now almost self regulating to ensure an optimal balance of crop size and perfect ripening. All the fruit was hand picked and processed with care to insure maximum quality and site expression.

In the winery

The grapes arrived at the winery in perfect condition and were quickly processed to ensure no loss of quality took place. A soft pressing action was used to ensure no harsh tannins were extracted from the skins. The juice was chilled to 8C for three days for cold settling to take place and remove any unwanted solids. The clean juice was then fermented in two separate stainless steel tanks at different temperatures to give a greater complexity of flavours. The wine remained on the lees for three months after fermentation to help build the palate-weight and rich texture of the wine before final clarification and bottling.

pH 3.69; TA 6.1g/l; RS 3.9g/l; Alc 15%

In the glass

The wine has a nose of nectarine, pear and a lovely lifted orange zest character. There is a hint of sweetness on the entry that is followed by a broad, rich and layered texture on the mid palate. The wine finishes with a subtle spicy cinnamon note that lingers on the palate. Drink now, or cellar for up to three years.