2025 Pinot Gris Gris Fruit was picked on the

Fruit was picked on the 9th April and whole bunch pressed to stainless steel for settling overnight

Winemaker’s Notes -

with 2 barrels stabilised with minimal SO2 while the 3rd barrel was left over winter to complete malolactic fermentation in spring

Alcohol: 14% Titratable Acidity: 5

Tannins are smooth with graphite finish and driving acid

2025 Pinot Gris Gris Fruit was picked on theThe pinot gris is a skin contact white so it has picked up some colour, giving it a bronze like complexion. The idea came from a couple of places I have worked, as well as a known wine technique in Italy, Ramato, described as having a teasing, tactile texture and coppery hue. The juice spent six days on skins before being pressed off and naturally fermenting to completion. Once fermentation was completed, lees stirring (reincorporating the dead yeast