Described by the winemakers as “rich, round and concentrated with spicy floral characters of white peach”. Our top range Pinot Gris is made from a portion of a single vineyard, which is carefully spur pruned during winter to restrict the number of bunches per vine to increase concentration. This is one of the favourite wines to make for the winemakers as they get to use a variety of skills and techniques, with the aim of producing a complex wine that is full of flavour showing the characteristics of the vineyard that it is grown in.
A number of different fermentation techniques are used on portions of the juice such as extended skin contact prior to fermentation, fermentation on skins, barrel fermentation and a bit of carbonic maceration. When blended together it is these techniques that achieve the palate complexity. No yeast is added at any stage only the indigenous wild yeasts are used. After the fermentation had finished the wine was aged in older barrels for eight months that were frequently stirred (battonage) so that the lees remain in suspension with the wine, again adding complexity as well as a slight creaminess.
Strong flavourful dishes, either white meats, red meats or vegetarian.