White pear, nectarine and apple blossom fill the glass layered with complex spicy roast cashew and flint. A subtle acidity on the creamy elegant palate creates a very approachable wine, with a superb fruity finish.
pH: 3.36, TA 4.5g/l, residual sugar: 5.3g/l, alcohol: 13.0%
The grapes were quickly pressed on arrival at the winery to retain fruit characteristics and quality. Gentle pressing was used to minimise maceration of the skins and minimise phenolic extraction. The juice was chilled to 5°C for 24 hours then racked off lees to remove any unwanted solids. The juice was fermented at 12°C to retain fruit purity and left on fermentation lees for three months to add palate weight and texture.
The grapes were grown at the home, Dakins Road, Boyd and Blairpatrick blocks. The vines are all under 2 cane VSP trellising and managed to allow maximum air movement through the canopy. Pinot Gris this year was slow ripening which allowed intense Pinot Gris characteristics to develop. Individual blocks were picked at optimal ripeness and processed separately to ensure maximum quality and site expression allowing us to careful blend batches to achieve our desired style.