2014 was a great vintage for whites, but not enough of it! A cold, wet spring meant very poor fruit set, with small bunches. A dry period extended from December to the start of vintage, so the vineyard guys had to be all over watering to maintain canopy health. January was sunny and warm, with nights cool enough to allow our pinot gris vines to retain freshness in their crop. We picked a bit earlier than usual (mid-February), as there was some hot weather on the way.
We aimed from the start for texture and harmony in this wine. The pressings were kept in and these add a gentle phenolic bite. We avoided adding acid, as we want to make a slippery pinot gris that is easy to drink and friendly with food. Half the wine was fermented in oak, which were old white hogsheads. We meddled with a variety of different yeast types across numerous batches to add aromatics. The barrels were stirred monthly to bring out creaminess and texture from the lees. We have taken the wine out of oak a few months earlier than usual, as the ’14 whites have come into balance very quickly, and are ready to drink!