Variety: Pinot Gris (100%)
Brix: 21.7 – 24.1
Fermentation: 30% Old Barrel, 70% Stainless Steel
Residual sugar: 8.0g/L
Juice was settled, crystal clear then racked for fermentation. Innoculated with VL1 Yeast and fermented between 14-16 degrees for two weeks to near dryness. A partial barrel component was used to ferment a proportion to dry. Post fermentation the wine was left for an extended period on the lees and mixed to add complexity to the wine.
Aromatic notes of pear and a touch of spice on the nose, with vibrant floral undertones. Rich and complex on the palate with a subtle touch of balanced sweetness, combining with the natural fruit concentration filling the mid palate. This wine has balanced acidity for a beautiful lingering finish. Food: Match with mildly spiced Asian style dishes.
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