The fruit is whole-bunch-pressed and lightly settled. Wild yeast is used for fermentation, and at around 10 brix, the wine is transferred to older French barriques to finish fermentation and to mature on yeast lees for around 6 months.
- NZ - Marlborough
- New Zealand
The 2014 Pinot Gris has a nose of bruised apples and pears with wet wool and sulfide hints. Medium-bodied and dry, the palate is somewhat oily and bland with a clipped finish. Rating 83 - Drink by 2017, Lisa Perrotti-Brown, Robert Parker's Wine Advocate (DEC/2015).
Winery Tasting Notes
The nose exhibits notes of gently spiced orchard fruits, hay and ripe white peach.
The palate is textural, with layers of soft stone-fruit, savoury warm brioche and a refreshing dart of preserved-lemon acidity. Organic and biodynamic, suitable for vegetarians and vegans.