A mixture of German clones planted in 1988 and 1999, these vines are reaching good maturity.
Their aim is to make dry Pinot gris with a phenolic backbone to drive palate definition. This vintage was the first year they moved away from irrigation, relying on natural rainfall.
Hand harvested and hand sorted in the vineyard. The fruit was pressed over four hours to high pressure to extract phenolics. Fifty percent of the juice was run directly to neutral barrels from the juice tray, with the remainder transferred to tank on full solids. Ferment commenced naturally after a few days, where it was completed quickly, at warm, temperatures. The wine remained in barrel, on gross lees and un-sulphured until December 2018. The wine was blended and filtered prior to bottling in March 2019.