50% Pinot Gris and 50% Gewurztraminer from the Celeste vineyard, Whitlands, King Valley, Victoria.
The fruit was de-stemmed and transferred to vats for fermentation on skins. Natural fermentation kicked off immediately at which time the ferment was plunged once daily. After its three-week fermentation was complete, the vat was closed and allowed to sit on skins for a further week. The wine was then basket-pressed and transferred to 25% new Hungarian oak and 75% old French oak.
Racked after three weeks and then transferred back into the same barrels. The wine was then left in oak for nine months, which included partial malolactic fermentation (Hungarian oak component only). The wine was then racked to stainless steel, where all the barrels were blended and then hand bottled, unfined and unfiltered.
Where to start! This has a lot going on. Pear juice, acacia and rose water on the nose. Round, viscous mouthfeel that is cut by a fine line of acidity and mouth coating chalky tannins.