Our Pinot Gris is from two separate parts of the lower vineyard section, which have quite deep mixed volcanic loams and alluvial silts over limestone. The vines offer a consistent and moderate yield of approximately 2 tonnes to the acre. Hands on viticulture, extensive use of green inputs - composting, winter cover crops, under vine mulch - mechanical weeding, no pesticides and limited (if any) irrigation.
Sourced from some of the oldest Pinot Gris vines in Victoria, planted 1996, the fruit gives depth and palate weight to the final wine. The wine was fermented at 15 degrees to enhance aromatics and older oak was used to add texture and complexity. The wine remained in barrel for 3 months and was stirred monthly.
Figs, nashi pears and lemongrass dominate the aroma while the palate is laden with spiced pear delivered with sumptuous texture and bright natural acidity.