Pinot Gris grapes picked by hand from our home base in Red Hill. The fruit went straight into a 3-tonne stainless-steel open fermenter. There it was saturated in CO2 and sealed up, away from the world for 14 days. The fruit was then pressed and sent straight to two old puncheons.
The wine finished its alcoholic fermentation and malolactic conversion over the next 10 weeks in oak. It was racked off lees into tank at the start of June, then racked again off the remaining lees again a week after and then bottled without fining. 12% ALC/VOL
Winemaker note - Very aromatic, strawberry, guava, plenty of bunch spice and fresh green herbs. The palate is dry with some nuttiness.