This single estate Pinot Gris is wonderfully flavoured, capturing the minerality of the gravel soils. It was lightly cropped and fully ripened to produce a full bodied wine with floral and spice aromas.
The wine has spice and stone-fruits on the nose along with floral hints. It has a full palate, with a touch of sweetness and a nice glycerol finish. It is a perfect accompaniment to spicy food, pork dishes or goats cheese.
The vines are on well-drained sandy gravels and planted to a high density of 3,000 per hectare. They were hand-thinned to reduce the crop-load and enhance depth of flavour. The grapes were harvested at the end of April, two or three weeks after most varieties to ensure they were fully ripened in order to produce a full-bodied wine.
Machine harvested fruit was pressed to tank and cold-settled. Clear juice was racked off, inoculated with selected yeast strains and then fermented to near dryness. Upon completion the wine was lees stirred periodically before racking off gross lees. The wine stayed on fine lees for a further two months before filtering.
The full palate and depth of flavour make a very versatile wine to enjoy with just about any food. It’s an ideal partner to Asian foods, with spicy notes complimenting the food and the moderate acidity offsetting any oiliness. The slight residual sugar means that it will go well with food that has a touch of sweetness, such as sweet and sour pork. It will work well with goats cheese.
An ideal match would be pork and vegetable spring rolls with sweet plum dipping sauce.