Fruit was taken across three sites in Balhannah and Charleston. Shallow loams with degraded ironstone and quartz soils. All fruit was hand-picked to balance flavour-ripeness and natural acidity to highlight both vibrancy and fruit purity.
Working to the strengths of Pinot Gris, the wine was fermented on full solids, partly in old French oak puncheons and partly in stainless steel. It was then allowed to rest on lees for 4 months to build texture, complexity, and drive through the palate. Blended and bottled in the winter of 2022.
Nose - White pear and citrus peel with lifted orchard blossom.
Palate - Subtle apple and white pear flavours. Delicate palate with good balance of flavour and acid, pithy crunchy phenolics add a nice level of tension.
Ideal drinking now and for up to another 3 years.