Our approach to Pinot Gris is to keep yields low to get varietal intensity. Most sites are high altitude (350m), providing fruit intensity and aroma. A warmer, lower altitude site gives mid-palate weight and texture. The fruit is gently exposed with a light leaf pluck, and picked when on flavour development. In the winery, following whole bunch pressing, pressings are treated oxidatively, fined, then blended back with the free run. A range of ferment temperatures in barrel and tank are used to give texture and interest to the wine. Following five months on fine lees, the wine is bottled.
|Region||2 Bendigo vineyards|