With an early budburst and a warm summer this growing season was ideal for pinot gris. A long, dry autumn meant we were able to delay picking the grapes until they were perfectly ripe. They came from an elevated vineyard on clay, limestone slopes, looking northwest over the Waipara Valley. After gentle pressing the extracted juice was put into stainless steel tanks and slowly fermented at low temperatures to help preserve its natural, vibrant, fruity aromas and flavours. It was bottled under screw cap shortly after the fermentation had stopped, helping preserve these characters in the finished wine.

The wine emanates a ripe fruit bouquet, suggestive of pears, yellow-fleshed peaches and fresh raw figs. These same flavours flow through into the palate where the wine has impressive
fruit concentration and depth. A steely backbone complements its off-dry finish and provides a tingling minerality which helps draw out the lingering after-taste.

Wine in moderation is a natural health food