Pinot Gris, 'Napoleone Vyd - Yarra Valley', Punt Road
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.
Soil type: Sandy loam on clay base
Yeast: Wild & Alsatian isolate
Oak: 20% old French hogsheads
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