The pinot Gris is crushed and stems removed. The must is left to soak a while before pressing off the juice & overnight cooling before the clear juice is fermented in French oak barrels – 50% new Vosges forrest sourced oak is used [16oC to 18oC]. Batonage [mixing the wine and lees] takes place monthly and the finished wine is bottled after a further 6 months. Spices blend with vibrant exotic fruit aromas and are layered on a citrus backbone – also seen on the palate. The luscious nature of this wine is supported by a rich texture and persistence of flavours leave lingering enjoyment! Whilst our Pinot Gris drinks well whilst young – we can confidently predict a gracious evolution of the wine over a number of years of cellaring.
James Halliday Wine Companion 2016 – 95 Points