From the Winery

Whilst Pinot Gris and Pinot Grigio wines are made from the same grape variety, they have developed into two distinct wines styles in Europe. Alsace is considered the home of Pinot Gris, and when we compare our wine to the stereotypical Alsatian Pinot Gris’, our example has tighter acid structure than many and may be considered more aromatic.

Whilst our Pinot Gris carries a subtle hint of residual sugar, it is far ‘dryer’ than many of the French examples, yet it’s texture and weight means that it bears greater similarity to the Gris style than the Northern Italian Grigio style, where they tend to pick earlier and exhibit a racier and lighter flavoured style.

Harvested on the 18th of February, the Pinot Gris was picked into two separate batches based on the flavour profile, both exhibited ripe fruit flavours even at the modest sugar levels of 11.5 and 11.7°Baume respectively. The majority of the free run components were gently pressed in our airbag/tank press, denying the inclusion of any harsh phenolics, whilst a small amount was retained separate and fermented in aged French oak hogsheads.

The free run components were fermented cool and took two weeks to complete. After fermentation, the wine was held on yeast lees to add further complexity and texture, further enhancing the gentle floral and citrus fruit flavours. The oak component was allowed to partially (~20%) complete malolactic fermentation and gives the wine an extra dimension of complexity.