Machine harvested fruit was given 10 hours skin contact before being cooled and pressed into stainless tanks. We made two pressing cuts and fermented some of the heavy pressed material in old puncheons. Batches were then racked and warmed before being fermented with selected aromatic yeast strains. Extended lees contact has also helped to give the palate nice weight and texture.
"Nice floral notes, musky, white flowers, green nashi pear and rose petal. Strong apple and pear flavours on the palate with a nice focused, dry and textured finish. Extended lees contact in tank has added texture to the palate. A nice cross section of fruit flavours, good palate texture and fresh acidity are the hallmarks of our first Pinot Grigio."
