The grapes were gently pressed and settled overnight before racking into a combination of fermentation vessels. Some parcels fermented in tank with selected yeasts and 26% fermented naturally in oak barrels ranging from 2280L to 228L. The wine was aged on light fluffy lees for 5 months.
A plush and richly textured Pinot Gris with nuances of pear, quince, apricot and nuttiness. This wine is full on the palate but retains the characteristic freshness associated with our region and our Estate.