*Limited Release*
 
Named after our eldest granddaughter, we'll be cellaring it for her 21st a fair few years from now!

This is a lightly fortified pinot gris which was fermented on skins. Beautifully packaged in an elegant 500ml bottle.

 IN THE VINEYARD

The grapes were grown at our Dakins Road block. A special, very stony part of the block was selected. The canopy is very open to allow maximum sunlight and accelerated ripening and fullest possible development of flavour in this section. Very low crop levels were maintained to ensure optimal ripening. The grapes were hand harvested to ensure no harsh phenolics were extracted due to bruised fruit.

IN THE WINERY

The grapes were chilled and destemmed into 2 plastic fermentors. The yeast culture was introduced to the grape and juice mash and allowed to ferment at cool temperatures on the skin for about a week. The mash was then fortifies with grape alcohol to stop the fermentation and fortify the wine. It was then gently pressed off, cleaned and stabilised using conventional winemaking methods.

pH: 3.95, TA: 5.5g/l, RS: 86g/l, Alc: 15.6%

IN THE GLASS

The wine has the colour of onion skin and burnt orange. It has a lovely nose of rosewater, peach and nectarine combining with a citrus character of orange peel marmalade. The palate is sweet , velvety soft and viscous, but given a beautiful balance of texture by a fine layer of phenolics. The finish of quince and cinnamon spice gives a lasing impression that lingers on the palate. Drink now or mature for as long as possible for maximum pleasure over the winters to come.