From the Winery

The Pinot Gris grapes were hand harvested in April with half of the fruit being gently de-stemmed and the other half left as whole bunches. The two different lots were then added back together and left to cold soak for 48 hours, with the skins giving the wine a lovely subtle pink hue. The wine was then transferred to stainless-steel vats where low fermentation temperatures and an aromatic yeast were used to accentuate the vibrant Pinot Gris characteristics. This wine spent two months on light lees post ferment to increase the complexity and mouth feel.

An Alsatian style Pinot Gris from the warm sub climate of Earnscleugh. Nashi pear and quince on the nose. Beautiful lingering finish.