Pinot Gris, Martinborough,

33% of the fruit from the Pencarrow Vineyard, 33% from our organic vineyard Om Santi and the balance from the Palliser Vineyard. The fruit is harvested and has 3 hours skin contact to aid in extraction of aromas and flavour. The grapes are gently pressed, tank fermented to 2.4g/litre of residual sugar adding weight. A 10% portion is fermented in old French oak barrels adding complexity.The two portions are then blended and aged for a further 2 months on lees, gaining texture before bottling.