Harvest 2015 was notable across the country for a smaller crop than previous seasons. Just as the growing season got off to a slow start so did the start of harvest. The upshot of the above conditions, and hence the smaller crop, being that we were rewarded with intensely flavoursome fruit.
Five separate parcels of Pinot Gris were chosen for this wine, all from our Estate vineyards on the Waimea plains. They were harvested over an eight day period just as we began to bite into April.
All five parcels of fruit were harvested very early morning so as to process the fruit icy cold. This helps to preserve aromatics and minimise phenolic pick up. We have significant skin contact time which we have found to promote flavour extraction in this sometimes overly subtle variety.
The pressing cycles were monitored and early press cuts made, pressing fractions being treated separately. After three days cold settling to obtain a clarified juice each juice was racked off solids and the flavoursome pressing portions returned back to their original juice. A selection of yeast was chosen for the ability to enhance body, texture and varietal aromas in the finished wine. Moderately cool ferments were employed in stainless steel tanks preserving freshness and fruit expression. Each of the five ferments were arrested with varying degrees of
Each wine carefully assessed to determine it's 'sweet spot' and overall balance while still considering how it would marry with the other components. The wines were then aged on fine lees for several months to further enhance texture and richness on the palate. The most harmonious blend of these components was then debated and decided upon and the wine blended and prepared for bottling on the 21st July.