The colour is much different to your average Pinot Gris; paler than pale Rosé in colour, a unique look. The nose offers a mixture of buttery brioche aromas and some wild cherry notes that would seem more familiar in a Pinot Noir (a splash of this is used to make up the Gris de Gris blend). The palate is textural with a slightly creamy mouthfeel before a precise finish.
From the Winery
Gris de Gris or Grey from Grey is the term used to make a white/Rosé wine from red coloured grapes. Pinot Grigio is a grey variety as the fruit appears red, but this wine is also blended with a splash of Pinot Noir. Both the Grigio & Noir were made as you would any white wine. Pressed cold to retain as much as fruit as possible and to pick up as little colour as possible. Fermented in steel and some old wood at elevated temperatures. The wine was then matured on lees for 10 months before bottle.
Warmer temperatures and above average Winter/Spring rains made for an early budburst. A few loads of fruit beat the late January rains but things slowed up for a week until we dried out. Perfect dry conditions followed for the rest of vintage, with the added soil moisture keeping night time temperatures lower then usual. This allowed the fruit to retain fresh acid in whites and good colour/flavour in reds. 2016 will be remembered as one of the earliest and most compressed vintages on record with harvest over mid March.
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