The low-yielding 2022 harvest saw excellent quality across all our Pinot Gris vineyards. Consequently, the 2022 Estate Pinot Gris is comprised of 24% Main Ridge, 38% Red Hill and 38% Tuerong grapes. An array of creative vinification techniques were used to coax out a fresh, complex, and textural wine.
A highly expressive wine laden with Beurre Bosc pear, apple blossom, rose petal, fruit tingles, and notes of lemon verbena, nettle, liquorice root, oatmeal and almond paste. The palate is juicy with a rich and beautifully textured mouthfeel. There’s a spicey warmth to finish together with bright ‘curvy’ natural acidity.
Simon Black, Chief Winemaker
Crafted from a range of vinification techniques including juice stabulation (10%),
carbonic maceration (6%), tank fermentation (50%) and barrel fermentation (50%),
with 50% of the blend going through malolactic fermentation.
All fruit was whole bunch pressed. The tank component was cold settled prior to
racking followed by inoculation with the yeast strain QA23 and fermented between 14
and 16 degrees Celsius to preserve fruit purity and freshness. The barrel fermented
portion was aerobically handled and transferred directly to old French oak barriques,
with a considered amount of suspended solids. Wild fermentation ensued, followed by
natural malolactic fermentation. The stabulation component was whole bunch pressed
at very low pressure with minimal rumbling to avoid excessive extraction whilst under
inert gas. The pressed juice was chilled to below zero degrees Celsius and
subsequently stirred 3 times per day for 21 days prior to warming and inoculating with
aromatic yeast X5. Throughout this process, every effort was made to minimise
exposure to air and to potential oxidation. 6% of the blend undergoes carbonic
maceration for 2 weeks prior to pressing and wild fermentation. The wine was then left
to mature on lees for 7 months prior to blending and bottling.