A crisp and fresh pinot grigio with some smashing citrus, spiced pear, stonefruit and a touch of almond nuttiness on the nose. The palate has a delicious core of concentrated pear flavour on the middle palate, with crunchy notes of apple developing through to the finish. Yeast fermentation has added weight and complexity to the mouthfeel. This is a wine that easily integrates with your everyday lifestyle, and belongs in your fridge!
From the Winery
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.
Low yielding, young vineyards and a splash of Riesling to add some lift to the Grigio. Fermentation via inoculation with a select strain of yeast to enhance mouth-feel and fruit concentration. As in previous years each parcel was left on yeast lees for an extended time intensifying the natural fruit flavours and texture of the wine.
