"Bright, even straw-yellow colour and slight green hues, with some depth, a little lighter on the rim. The nose is softly full, open and accessible with aromas of ripe yellow stonefruits along with an amalgam of pears and honeysuckle, and a fine thread of nuts and minerals. This is attractively approachable. Dry to taste and medium-full bodied, the palate is gently full with mouthfilling flavours of ripe white and yellow stonefruits, along with pears and florals. Subtle notes of nuts and minerals show and the palate builds in weight and presence, whilst retaining fresh, crisp acidity. The wine carries to a zesty, bright, aromatic finish. This is a gently mouthfilling dry Pinot Gris with stonefruit, floral and pear flavours with notes of nuts and hints of minerals on a palate with weight and fresh acid zestiness. Match with Asian and Middle Eastern cuisine over the next 3+ years. A blend of three different ferments, the fruit from Gibbston with 15 y.o. vines and 15% from Pisa. The Gibbston fruit with two cool, tank ferments, one foot-stomped fruit, the other WBP, and the Pisa component fermented in seasoned oak, to 13.5% alc. and 1.52 g/L RS, the tank fermented wine aged 3 months on lees" Raymond Chan, Oct 2018

Zingy aromas of pear, grapefruit zest and cherry blossom on the nose lead to a long and vibrant palate of crunchy pear, fresh lime and baked apple which is complemented by a creamy mouth filling texture and mineral finish.

The Pinot Gris grapes that created this beautiful wine came predominately from established vineyards in the Gibbston Valley (15-year-old vines), with 15% sourced from a higher altitude site in Pisa. The 2017 growing season was uniquely cool leading to small bunches and light crops without disease pressure which enabled us to craft a dry style Pinot Gris with incredible drive and freshness.

This wine was made from three separate ferments which were later blended to create a harmonious wine. The grapes for the first batch were foot stomped and pressed to a stainless-steel tank for a cool fermentation. This resulted in a slightly weightier component with beautiful phenolics. The second lot was whole bunch pressed and fermented at cool temperatures. The less extractive approach of the second batch highlights the fresh aromatics of Gibbston. Both tanks were left on lees for about three months until blending. The Pisa component was pressed to old barrels which fermented to dryness and contributed to the texture of the wine. The resulting Pinot Gris is dry in style with great pear and citrus aromatics and beautiful creamy texture with distinctive racy acidity.