Processing involved crush, drain and chilling of the juice at Oxley. The racked juice is then transported to the Hunter where fermentation is in stainless steel. As per previous years, approximately 5% had old oak barrel fermentation.
Pinot Gris is widely planted in Alsace, France and is in fact a mutation of Pinot Noir, best noted for its coloured berries and sometimes deeply coloured wine (for a white that is). Pinot Grigio, as it is known in Italy, ranges from a full bodied white to a rather plain wine if picked before full ripeness. In terms of winemaking technique, both the French and Italians often leave some juice solids in the ferment to produce a fuller style.
Here the wines benefit from the cooler terroir but still have richness to them. The true character of Alsatian Pinot Gris lies somewhere between the intense perfume and musk of Gewurztraminer, and the floral finesse and purity of Riesling.
A very cold and wet winter of 2015 meant a late budburst, however set the vines up for a great spring. A warm summer did mean irrigation was necessary and picking was very condensed. The last grapes off were nearly a month ahead of previous years, but this worked in our favour as there was a heat wave in early March. Overall, an excellent vintage.
Accompanied by the Alsace specialty, Foie Gras. A consommé will be just as enjoyable.
While some Northern Hemisphere examples age well, this wine is best drunk in its youth.