The fruit for this wine is from the Moutere clay gravels – it continues to produce wine of complexity and depth. As with its darker skinned cousin Pinot Noir, to give off its best Pinot Gris needs to be cropped at low rates, and preferably in a cool climate. Only then will it reveal its unique characters – a surprisingly tactile mouthfeel and some intriguing flavours, ranging through from peer, nashi, quince spectrum, with a balance of phenolics rather than assertive acidity.
TA 6.2 g/l
RS 6.4 g/l