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.
Michael Pinkus , Ontario Wine Review
Review content/excerpt:A lot of people get Pinot Gris and Pinot Grigio mixed up … but it’s not their fault, wineries and winemakers have been using the term Grigio on everything made from the Pinot Gris grape since the term became popular a couple of years back. Now it doesn’t matter if it has the citrus of Grigio or the white fruit of Gris … thanks fully Norm Hardie knows the difference and the Gris he promises on the label is the Gris you get in the mouth. Apples, peaches and pears all come together in the mouth for a beauty of summer fruit salad with nice mouthfeel and good acidity to hang its hat on. This is an easy drinking wine that’s perfect for the summer season.