Pale straw with a faint pink tinge.
Lifted bouquet of nashi pear, apple pie and cinnamon.
Citrus rind and ripe pear driving the mid palate, balanced by racy acidity, a mineral backbone, and a long dry finish.
Hand harvested Pinot Gris was crushed and pressed into stainless steel tank. Fermented at 13 degrees C for 14 days, with lees contact post ferment for 3 months, then fined, filtered and bottled in October 2021 to retain fresh fruit driven characters of the variety.
Harvested early to retain natural acidity, producing a dry, fruit driven wine, best consumed over the next few years.