The Wine: The fruit was hand picked and selector harvested once sugar and flavours reached optimal levels. The grapes were whole bunch and berry pressed without crushing or destemming. The juice was racked and fermented at temperatures between 13-16°C in stainless steel, to encapsulate fruit freshness. The wine was bottled early in its life to capture the unique characters of Pinot Gris.
Aromas of fresh citrus flavours of lime and lemon myrtle with a hint of pear blossom and canary melon. On the palate, salty beach days come to mind, sand-covered skin and cricket being played with the waves lapping at sun-kissed feet. A zesty palate reminiscent of grapefruit sorbet framing a soft viscosity through the mid-palate. Grapefruit comes to play again with rind-like texture completing the lively finish.