Made from some of the oldest plantings of Pinot gris in the Yarra Valley. Great care is taken to ensure each vine bares a low crop. Shoot thinning is conducted in Spring and two separate passes are made to remove fruit from the vines prior to picking.
All fruit is whole bunched pressed to tank with a small portion fermented in older oak, passed on from our Chardonnay. The wine is allowed to rest on lees for three to four months prior to bottling.
This Pinot gris displays subtle rose petals and musk on the nose while the palate is full bodied and abounds with pear fruit and melon characters. Extra palate weight and complexity is achieved through partial barrel fermentation and lees contact.