2023 was a quite a cool season, with a wet spring followed by intermittent showers in summer. Regardless of this, we produced clean and perfectly ripe Pinot Gris. The fruit was harvested and then pressed straight to tank with minimal skin contact. Approximately 20% of the wine was wild fermented in older oak barrels and 10% wild fermented in tank; this adds complexity and texture to the wine. The remaining juice was fermented using an aromatic yeast strain to enhance the aromatic characters of the wine. The wine was matured on yeast lees for 2 months to enhance mouthfeel and was then blended and bottled.
