A rich, off-dry Pinot Gris showing ripe pineapple with a creamy texture and a long nutty and honied finish.
With minimal handling, the juice from each parcel was fermented in stainless steel on its gross lees at temperatures of 14å¡C to retain aromatics and finesse. Winemaker Malcolm Rees-Francis stopped fermentation at each parcel’s perfect level of sugar and acidity balance. The wine was then racked and blended.
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