The 2017 Inara Pinot gris was made from grapes harvested in the cool of the night, to retain the fresh fruit characters. The grapes were then split in to two batches and treated differently. Our first batch of grapes were loaded directly to the press, without crushing, and gently pressed. The aim was to have the purest fruit expression in the juice without any grippy structure. Very clean juice was fermented with aromatic yeast at low temperatures. The second batch was almost the exact opposite. The berries were lightly crushed and placed in the press where they were held for about 6 hours in order to extract more structure and flavour compounds. After the skin contact, the grapes were pressed and the unsettled juice immediately inoculated for fermentation, using an Italian Pinot gris isolated yeast strain. The aim was to add structure and texture to the wine and was fermented at slightly warmer temperatures. Both the wines were blended prior to bottling in July 2017.
Tasting note: The 2017 Inara Pinot gris has aromas reminiscent of an orchard – ripe, fresh pear, red apple and a hint of chamomile. The wine is layered and textured on the palate with delicious mandarin, white flower and orange blossom flavours. All of this is supported by a crisp acidity, which makes the wine the perfect accompaniment to food.
Our 2017 Inara Pinot gris would be lovely with a fresh gazpacho or Korean fried chicken.
TA: 7.2 G/L
Dozen Produced: 730 dozen