Review Detail

A small proportion of the wine was fermented in 2 year old french oak, with the remainder fermented in tank and kept on lees for 6 months prior to bottling. The use of a small amount of oak and extended time on lees has resulted in a wine that has maintained the youthful fresh characters of the Pinot Gris grape, but benefited from the textural addition and weight provided by time in barrel and on lees.

There is a honeyed note to varietal pear and freshly cut apple on the nose. On the palate there is a softness to the wine on entry with youthful but creamy nashi pear, it then moves into a more textural mode with time on lees and oak providing some savoury structure and breadth to the wine. Finishing with good length and some citrus flare.