During the 2016 vintage, Helen gave us the opportunity to experiment with the fruit and explore different winemaking techniques.
As winemakers, we considered this an incredible privilege. We approached the project with curiosity, creativity and a willingness to take risks.
Our first idea focused on producing a full skin-fermented white wine. Initially, we considered Chardonnay. However, we felt Pinot Gris would offer more texture, colour and character for this style of winemaking.
Skin Fermented Pinot Gris
As the name suggests, Pinot Gris develops grey-toned skins, although the fruit often appears closer to pink in colour.
We decided to ferment our estate-grown Pinot Gris on skins, similar to the process used for red wine production. This method allowed us to extract greater colour, texture and weight from the fruit.
The vineyard team avoided adding sulphur dioxide in the vineyard. Meanwhile, the wine fermented naturally using wild yeasts from both the vineyard and winery environment.
Minimal Intervention Winemaking
After fermentation, the wine rested quietly in barrel following vintage.
We only recently added a small amount of preservative to help maintain freshness before bottling.
The final wine reflects a minimal intervention approach focused on texture, structure and natural expression from the vineyard.
Can You Spot the Difference?
Now for the challenge.
Can you tell which wine is the Inara 2015 Merlot Rosé and which is the experimental Pinot Gris?
