In 2016, the Pinot gris was picked over the period of a week. A portion of the fruit was whole bunch pressed while another portion was given 8 hours skin contact prior to pressing. The aim of this was to build the aromatics and texture. All parcels were fermented separately in stainless steel tanks and were blended once alcoholic fermentation was complete. Approxi-mately 10% of the wine has oak ageing with fine grained oak from the Tronçais forest. Extended lees contact was allowed on approximately 50% of the wine to increase creaminess and palate weight. In order to ensure the wine is consumed at its best, a portion of the wine was bottled in July 2016. Due to the popularity of the wine, we bottled a further portion in January 2017.
Alcohol: 13.5% | pH: 3.30| TA: 4.91 | Dozen Produced: 800