Winemaking Notes

Hand picked, destemmed and crushed followed by ten hours of skin contact prior to a slow pressing. Cold settled, and racked clean into both older French oak barrels and a stainless steel tank.  Cool fermentation lasting two to three weeks using selected yeast strains, followed by aging on the lees in barrel for three months before being combined, cold stabilized, filtered, and bottled.

Awards and Accolades

4 stars! "This is quite a big pinot gris, quite luscious and with some viscosity, to boot. The flavours are sweet at the core, softening to pungent as they layer, and they’re supported by bright acidity that lends the wine a refreshing texture." - Rod Phillips, April 23, 2012

4 ½ stars! “The lifted, spirited nose is dominated by an array of honeysuckle, apple cobbler, toast and hazelnuts. Bountiful, balanced flavours wash over the palate in waves with lemon pie filling, lime cordial and succulent white nectarine to the fore. It sports good weight a silky smooth texture and a crisp, refreshing, off-dry aftertaste. A single-vineyard gem that sells out quickly, pair with mango pork stir-fry. Purchase by the case for daily home or office delivery from Fielding.” - Vic Harradine, winecurrent.com, May 9, 2012

Technical Details

Cooperage: Fermented and aged in 80% older French oak and 20% stainless steel
Harvest Dates: October 1-8, 2011
Alcohol Content: 12.5%
Residual Sugar: 9.5g/L (sugar code 1)
Total Acidity: 7g/L
pH: 3.60

Cellar Potential

Drinking best 2012-2014

Release Date

April 14, 2012

Availability: 

Winery, select restaurants, and online.