Soil type: Sandy loam on clay base
Clones : D1V7
Yeast: Wild & Alsatian isolate
Oak: 30% old French hogsheads
Harvested from our two blocks of D1V7 pinot gris on the Napoleone Vineyard, along with a parcel of fruit from the Old Beenak Road vineyard near Gembrook. Due to the perfect ripening conditions, we harvested a touch earlier than normal, around 12 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.
“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
2018 was a warm and generous vintage. Plentiful frosty nights and heavy rains in winter delayed budburst. Flowering in pinot gris in late spring occurred during a glorious run of warm weather. As a result the fruit grew and matured evenly.