Our approach to Pinot Gris is to keep yields low to get varietal intensity. Most sites are high altitude (350m), providing fruit intensity and aroma. A warmer, lower altitude site gives mid-palate weight and texture. The fruit is gently exposed with a light leaf pluck, and picked when on flavour development. In the winery, following whole bunch pressing, pressings are treated oxidatively, fined, then blended back with the free run. A range of ferment temperatures in barrel and tank are used to give texture and interest to the wine. Following five months on fine lees, the wine is bottled.
Bright straw in colour with nashi, acacia, and sweet summer hay aromatics. The palate is refreshing yet full and driven; punctuated by a mineral cut that flows through to the dry finish.
