Brilliant pale straw with a fresh light green tint.
Ripe aromas of tinned pear, lychee, ripe gala apple with a touch of paw paw and mango tropical fruits. Time on fresh yeast lees and a touch of barrel fermentation has added subtle aromas of fresh yeast and white bread.
A long, richly flavoured palate with tinned pear, lychee and ripe gala apple coming through on the palate. These flavours continue through to a long, dry, refreshing finish. When chilled, the palate really comes into its own and provides a unique wine experience.
Enjoy now, or over the next couple of years.Download Tasting Notes
A prolonged cool and wet growing season meant the vines were lush and healthy heading into ripening. This resulted in later harvest dates, accentuated by coolest and wettest February and March experienced in the Margaret River region for more than 15 years. These conditions, coupled with the absence of heat events, produced highly aromatic whites with very low phenolic levels and high natural acidity – especially ideal for Pinot Gris wines.
The fruit was handpicked in early April with the grapes transported to a cool room before being pressed. Once the press was loaded with the whole bunches a gentle pressing cycle was used to extract juice of the highest quality. The juice was then left to settle overnight before fermentation. Inclusion of light solids during fermentation contributed texture, aromatic and flavour complexities into the end wine. A portion representing 10% of the final blend was fermented in one-year-old French oak puncheons. Following six months maturation on yeast lees the wine was blended and bottled without the need for fining.