Winemaking: Hand-picked fruit was harvested on two occasions aiming for more complex flavours. The fruit was gently whole-bunch pressed into a tank and settled for 48 hours. The clear juice was then transferred to another tank and yeast (selected for its enhancement of the Pinot Gris fruit aromas and flavours) was added for fermentation. The wine was bottled in December 2017.
2017 Pinot Gris 86 Points | Bronze | Mornington Peninsula Vignerons Association Wine Show 2018
Nose: A floral bouquet of white flowers, green apples, pear and jasmine. The aromatics are persistent and there is the suggestion of a sea breeze element towards the end.
Palate: Flavours as suggested by the aromas but with a restrained elegance. The flavours of green apples, pear and jasmine mingle with a soft yet persistent acidity which builds to a taut finish and hints of musk and spice linger on the palate. This wine will be best enjoyed over the next two years.