Winemaking
Our winemakers are passionate about allowing our Pinot Gris’ unique character to flourish in the vineyard. They ensured gentle harvesting and handling in the winery to ensure minimal contact between juice and grape skins. Once obtained, the juice was naturally settled overnight for clarification. Portions of the juice were then fermented separately in tanks with a variety of yeast strains to achieve aromatic and textural complexity. A small portion was also barrel fermented in older barriques for added creaminess and subtle oak character. Post fermentation,the different components were allowed to rest on their yeast lees. Known as "surlie", this practice adds textural nuance and provides a valuable anti-oxidative function, enhancing the primary fruit character provided by cool tank fermentation.
Winemakers Comments
Lifted aromas of nashi pears, guavas, and peach are complimented by a subtle custard nuance derived from lees ageing. From the lush mid-palate emerges a crisp, dry, persistent finish. Delicious on its own, Pinot Gris is also a very food friendly wine, the subtle character and texture supporting but never dominating the dish. Pinot
Gris goes especially well with seafood and sushi.
Cellaring
Now to 2014