Pinot Gris built around texture, weight and drinkability. Clare Burder and her family from their High Plateau vineyard in the Whitlands grow the fruit. The wine was made in two parts. Kept separate then blended prior to bottling. 30% whole bunch pressed, barrel fermented and then 70% de-stemmed fermented on skins for 21 days. Skins ferment was then pressed to neutral puncheons for elevage. Lees stirred to build texture. This wine is thirst quenching and dry. It is bright and floral with a salivating tail of acidity.
Tasting Note:
‘This is a rose gold, coppery hue with a strong watermelon and rind aroma and flavour alongside lemon barley water with freshly sliced Beurre Bosc. There’s a slip of creamy, leesy texture, but the palate weight comes from appealing, lightly chewy phenolics, all freshened up by the perky acidity. A very good drink on its own but better with food, naturally.’ 95 Points Jane Faulkner – Halliday Wine Companion 2025
'Pink peach colour. Aromas of pear, watermelon and ginger spice, the palate is balanced and has lovely texture coming from the skin contact with a long zippy acidity driving the wine. Incredibly moreish...' Justin and Lisa Jenkins
