|Location:||Cape Coast, Esk Valley|
|Style:||Rich and full bodied Pinot Gris|
All fruit was machine harvested and pressed to tank. After 48 hours of settling the clear juice
was transferred to 2 x 1000L German oak Fuder (40%) and tank (60%). Fermentation was
undertaken with a combination of natural vineyard yeasts along with some inoculated yeasts.
A small amount of malo-lactic fermentation occurred in the Fuder (30%). After four months
of aging the barrels and tank were blended and the wine bottled.
Aromatic notes of yellow fruits that span the spectrum from plum to pineapple. There is
also a lifted floral and citrus character which adds delicacy and fineness. Some background
suggestions of brioche, from the Fuder, add extra interest.
The palate is full bodied and rich with a very plush texture. Palate flavours of walnut, canned
peach and milk chocolate all contribute complexity and weight. These layers of richness
come mainly from perfectly ripened grapes, allowing for some residual sugar in the wine, the
contribution of the new German oak Fuder and warm fermentation temperatures.
Enjoy this wine in casual settings and with summer salads.