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season: The 2008 season, with long warm summer days and cool nights, produced fruit with ideal ripeness and sugar balance. The majority of fruit was harvested in the upper Yarra Valley where cool summer temperatures lead to fresh crunchy acidity and great aromatics. It was a very quick vintage but due to the high altitude vineyard locations the pinot gris was harvested after the early chardonnay fruit.
vinification: Fruit was hand picked and whole bunch pressed. A variety of yeasts, some indigenous, were used to barrel batches. Barrels and tanks were lees stirred regularly until blending early in June, cold stabilised and lightly fined in tank.
matured: In a combination of French oak and stainless steel.
vinification: Fruit was hand picked and whole bunch pressed. A variety of yeasts, some indigenous, were used to barrel batches. Barrels and tanks were lees stirred regularly until blending early in June, cold stabilised and lightly fined in tank.
matured: In a combination of French oak and stainless steel.