Near perfect conditions in 2015 with a cool January and warm spells in February and March allowed for gradual maturation, great acid retention, and good crop with even ripeness. Phenolic maturity (brown seeds/stems) was spot on, and we took the opportunity to experiment with skin contact on whites and more whole bunch use in reds. While it wasn’t the easiest year, it was certainly the most exciting, and wines from this vintage are showing great vitality and aging potential.
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. 20% of 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. Bottled fresh to retain liveliness and fresh fruit characters.