Raising the bar from the absolutely cracking 2016 Pinot Gris, it’s easy to see why this has rapidly become one of our best-selling wines. Loaded with lush Buerre Bosc pear & vanilla, bottled nice and early to retain the hallmark freshness we have come to love in our Gris.
Available online and in our cellar door.
2017 is a very promising vintage, that may prove to be one of the best seen in the Yarra Valley in recent memory. Plentiful frosty nights and heavy rains in winter delayed budburst, and spring continued in this mild (and wet) fashion. Bunch size in pinot gris was very small. Yields were low, around 2.5t/acre, leading to intensity of flavour but unhappy accountants. Harvested from our two blocks of pinot gris on the Napoleone Vineyard, both now 10 years old. D1V7 clone for those interested. Due to the cold nights and mild days, we harvested a touch riper than normal, around 13 baume. Most of the harvest gets a few hours skin contact to build flavour. We press hard, as much of the texture and flavour with gris comes late in the press. 30% of the wine is fermented naturally in oak (old hogsheads). The rest is fermented in tank with Alsatian isolate yeast. Lees stirred regularly. We run a relatively (for white wine) high pH, to widen the palate and enhance texture. Bottled early to retain freshness.