Made from a small block of pinot gris next to the dam, we take 50% of the harvest and apply 100% whole bunch fermentation. This is a 12-day process very similar to how we make pinot noir.
The other 50% is a whole berry ferment, which is hand plunged for 3 days.
The two batches are pressed together to old hogsheads, where they remain for 3 months prior to a clean rack. No finings or stabilization. Minimal SO2 add the day before bottling.
We call this smashability with interest.
Vineyard: Airlie Bank
Soil type: Sandy loam on clay base
Harvested: 20th February 2018
Clones : D1V7
Whole Bunch: 50%
Oak: Old French hogsheads