Technical Analysis
From 2019 this cuvรฉe with 5.6g/l RS will replace the two previous Pinot Gris, one 3.9g/l the other 12.0g/l, from Greystone.
Tasting note
Light straw gold in colour with a full and inviting nose of nashi, baked apple and pastry. The palate offers mouth-filling flavours of baked quince, pear, baking spices and subtle vanilla pod. A long and textural wine with a salivating finish.
Vintage conditions
The 2022 growing season started cool and cloudy which led to a reduction in flowering & fruit set meaning lower than average yields. An inclement summer presented challenges throughout the growing season, however with attention to detail in the vineyards & our organic vines ability to naturally combat seasonal variation we were able to ripen the fruit evenly & harvest clean fruit showing great concentration and beautiful acidity. Fruit was harvested in the cool of the early morning to retain freshness and acidity.
Vinification details
Picking decisions were taken to maximise fruit expression whilst still maintaining the delicate balance between ripeness & acidity. The fruit was gently pressed with only the free run juice going to tank & a small portion being run to neutral French oak barrels. A slow cool fermentation followed to ensure a purity of fruit & then aged on yeast lees for approximately 4 months to add texture and mouth feel. Both parcels of wine were then blended together adding different layers of texture & additional complexity to the finished wine before being estate bottled.
AWARDS
Vinous: 91 pts
Technical Analysis
From 2019 this cuvรฉe with 5.6g/l RS will replace the two previous Pinot Gris, one 3.9g/l the other 12.0g/l, from Greystone.
Tasting note
An elegant, finely balanced, richly scented bouquet with aromas of pear, apple & quince combined with subtle hints of baking spice. The palette shows richness and concentration with opulent layers of autumnal fruits, white peach & golden kiwi. A long, luscious finish leads to a lingering salinity
Vintage conditions
The 2022 growing season started cool and cloudy which led to a reduction in flowering & fruit set meaning lower than average yields. An inclement summer presented challenges
throughout the growing season, however with attention to detail in the vineyards & our organic vines ability to naturally combat seasonal variation we were able to ripen the fruit evenly & harvest clean fruit showing great concentration and beautiful acidity. Fruit was harvested in the cool of the early morning to retain freshness and acidity.
Vinification details
Picking decisions were taken to maximise fruit expression whilst still maintaining the delicate balance between ripeness & acidity. The fruit was gently pressed with only the free run juice going to tank & a small portion being run to neutral French oak barrels. A slow cool fermentation followed to ensure a purity of fruit & then aged on yeast lees for approximately 4 months to add texture and mouth feel. Both parcels of wine were then blended together adding different layers of texture & additional complexity to the finished wine before being estate bottled.
Technical Analysis
From 2019 this cuvรฉe with 5.6g/l RS will replace the two previous Pinot Gris, one 3.9g/l the other 12.0g/l, from Greystone.
Tasting note
Elegant, finely balanced nose of rock melon, cloves and cinnamon. The palate shows plenty of green pear and apple, harmoniously intertwined with lees influenced brioche and fresh pastry flavours.
Vintage conditions
An excellent growing season and long ripening period coupled with careful bunch and shoot removal, resulted in beautiful fruit with balanced acidity, ripe skins and seeds. A dry autumn meant fruit stayed disease free and ripened evenly. Fruit was machine harvested in the cool of the early morning to retain freshness and acidity.
Vinification details
Grapes are picked at relatively low brix for elegance and site expression for this dry style Pinot Gris. Pre-pressing maceration of 5 hours at ambient temperatures, before settling for two days. Fermentation, mainly in tank at low temperatures through to dryness, with minimal lees stirring post-ferment allows the minerality to feature and a 5% wild barrel fermentation adds different layers of texture and complexity. Bottled onsite without fining.
Technical Analysis
From 2019 this cuvรฉe with 5.6g/l RS will replace the two previous Pinot Gris, one 3.9g/l the other 12.0g/l, from Greystone.
Tasting note
A Pinot Gris with generous richness, flavour concentration and length. The acidity is balanced perfectly with a slight sweetness.
Vintage conditions
The season started cooler and wetter than average and flowering was impacted with smaller bunches of fewer berries, but greater intensity. Early shoot thinning put crop levels spot on, meaning no late thinning was required and the vines focused on ripening just what was left on the vine. A dry autumn meant fruit stayed disease free and ripened evenly. Fruit was machine harvested in the cool of the early morning to retain freshness and acidity.
Vinification details
Grapes were pressed slowly over 4 hours before a light settle. The estate fermented both blocks together at cool temperatures through to a balanced off-dry style. Entirely tank fermented with five months on full yeast lees without stirring. Estate bottled without fining.
Technical Analysis
From 2019 this cuvรฉe with 5.6g/l RS will replace the two previous Pinot Gris, one 3.9g/l the other 12.0g/l, from Greystone.
Tasting note
A Pinot Gris with generous richness, flavour concentration and length. The acidity is balanced perfectly with a slight sweetness.
Vintage conditions
The 2018 growing season was one of extremes with records set for significant rainfall in October and February balanced out by extreme heat in December and January.
Vinification details
Grapes were pressed slowly over 4 hours before a light settle. The estate fermented both blocks together at cool temperatures through to a balanced off-dry style. A smaller portion was fermented in old French oak barrels and aged on full yeast lees for five months. Estate bottled without fining.
