Description
With Gris I want to gain as much vibrancy & deliciousness as possible from this light red grape variety, half is whole bunch pressed to produce a textured white & the other half is destemmed for skin contact over a 3-5 days in small open fermenters to gain as much as I can from the fruit without getting too much drying tannins & phenolics. All of the wine is fermented & raised in various casks of 228, 300, 500 & 600L formats, Left to rest for 11 months on full lees undisturbed, it’s then racked & estate bottled. A small amount of Sulphur added prior to bottling.