The wine was gently crushed and allowed skin contact for several hours before pressing. The pinot gris has a field selection that also has minuscule amounts of (1%) viognier and (3%) gewürztraminer which lifts and intensifies the aromatics. Ferment was followed by prolonged lees contact and stirring resulting in a dry, full bodied wine with luscious and lingering stone fruit flavours and lifted aromatics of spice and pear.
This wine can be enjoyed now or will develop further complexity over the next 3-5 years.
The 2011 season began with uncharacteristic calm and settled weather in Central Otago. Bud burst occurred during the first week of October, after the last of the winter storms that wrecked havoc across the lower South Island. Phenological timing variations normally seen between the Otago sub regions were reduced and the vines had a great start to the growing season. At the farm we experienced no frosts and with the calm conditions we thoroughly enjoyed our spring. December was warmer than average and flowering was completed fast, in just 3 days. From the New Year onwards, the weather was overall cooler, with the high temperatures (35°C+) normally experienced in Central Otago in summer not present. Also, unusually we had more rain events than normal – while not experienced in any meaning way on the farm due to the rain shadow we located in, it did result in more disease pressure than normal in the region. Our isolated and elevated position meant disease was not an issue for us – it was definitely a season to be on site and hands on, constantly monitoring the vines! The harvest period was lovely as usual with warm days and cool nights removing any pressure to pick the fruit enabling optimum harvest decisions.