Pinot Gris
- 2017
- 2016
- 2015
- 2014
- 2013
- 2012
100% Prince Edward County grown. The County Pinot Gris benefited from a lovely warm fall, despite a challenging start to the growing season. The fruit obtained beautiful phenolic ripeness and a generous mouthfeel, but still retains the hallmark County acidity and minerality. Fermented by wild yeasts and aged in stainless steel on fine lees for six months before bottling.
100% Prince Edward County grown. The County Pinot Gris benefited from a hot growing season to produce fruit with generous mouthfeel, but still retaining the hallmark County acid and minerality. Fermented and aged in stainless steel.
100% Prince Edward County grown. Despite low yields from frost in early spring 2015, the County Pinot Gris benefited from a warmer growing season to produce fruit with a generous mouthfeel, but still retaining the hallmark County acid. Fermented in stainless steel and aged for 8 months in neutral 500L french oak barrels. Full malolactic fermentation completed in the spring and bottled unfined and unfiltered with minimal sulphur dose.
100% County grown fruit. Wild yeast fermented in stainless steel. Aged sur lie for 4 months.
This 100% County grown Pinot Gris was exceptionally low yielding in 2013, averaging 1 ton/acre. Wild yeast fermented in stainless steel the wine was aged sur lie for 4 months.
Our Pinot Gris is 100% local county fruit from our estate vineyard and a neighbouring site. The wine went through a wild fermentation in stainless steel, at cooler temperatures between 15 and 19C. This was followed by 4 months ageing on the lees. We've kept the wine from going through malolactic fermentation, and finished it in a dry style.