This was a vintage which came along to test us all! It was a slow start, with cooler conditions for most of the ripening season. . The smaller yields and moderate canopy meant that we were able to take the pinot gris in relatively early in the season (22 March) avoiding any disease pressure. Picked early in the morning, the pinot gris received a little skin contact in transit to the winery. We watched the press cut carefully, avoiding excess colour and phenolic pickup whilst ensuring we extracted enough body from the skins. Post fermentation we held a small portion of the wine in oak, with the larger portion staying in tank on lees with regular stirring.
