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Viticulture and Harvest
Sourced from a vineyard in Molong, just outside of Orange. Its high altitude of 560m makes for cooler nights, slowing the growing season so as to maximize fruit flavour development. The skin of Pinot Grigio is a dark grey to black colour, so hand harvesting in the cool of the morning is required in order to minimize skin extraction during processing in the winery.
The fruit was crushed into an air bag press. The “free run” component – the fraction of juice that runs freely from the press prior to pressing – was kept separate from the juice that came from pressing: the “pressings.”
The free run was cold settled in tank, racked the following day and fermented at 13 degrees with an aromatic yeast. The pressings were fermented with a yeast that provides greater mouthfeel and body, then transferred with full solids to French barrels. The pressings were stirred once each month for 6 months, so as to break the yeast down and give the wine a creamy, full texture. Both fractions were blended, clarified and filtered prior to bottling in July 2016.
An aroma of freshly cut pineapple, honeysuckle and a touch of vanilla. The palate has flavours of peach, apple, pear, a touch of creamy vanilla, finishing long and clean with a lemony acid.
RS: 2.1 g/L
Cellar: 3 – 5 years