“Pale straw with a pink tinge. and a lifted bouquet of nashi pear, apple blossom and citrus. Citrus and pear driving the mid palate, balanced by racy acidity, a mineral backbone, and a long dry finish. Harvested early to retain natural acidity, producing a dry, fruit driven wine. Hand harvested Pinot Gris was crushed and pressed into stainless steel tank. Fermented at 13 degrees C for 14 days, with lees contact post ferment for 3 months, then fined, filtered and bottled in October 2019 to retain fresh fruit driven characters of the variety. Best consumed over the next few years.”
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