The Pinot Gris is grown in both the clay soils of the estate Winsome vineyard and the stony soils of the estate Huia vineyard. During the winter, vines are spur-pruned to reduce crop potential; through the growing season, bunches are thinned for the evening ripening.
After hand harvesting, pressing and settling, the juice goes to tank for fermentation. Two thirds of the juice awaits natural fermentation before being moved to neutral French oak barrels for the fermentation and maturation with lees stirring. The remainder is inoculated with wine yeast and fermented through to wine in tank.
A mixture of honeysuckle, pear, apple and quince aromas abound on the nose, followed by white peach and some spice on the well-balanced and smooth, dry palate.