Soil type: Sandy loam on clay base
Clones : D1V7
Yeast: Wild & Alsatian isolate
Oak: 30% old French hogsheads
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.
“A touch riper, beurre bosc pear, vanilla, white jelly bean.
On the palate: Chaffy weetbix oak notes, lychee weight in the mouth. Coriander. Slippery and balanced. Touch of phenolic grip”
– Tim Shand, Winemaker
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.