70% Pinot gris - 30% Chardonnay. As usual, our rosés are never the same as the year before! Full skin indigenous yeast ferment of the Pinot gris. Macerated post fermentation for 36 days. Pressed into stainless steel for natural settling over 5 months.
Chardonnay de-stemmed and slight oxidation of juice allowed over 12 hours. Indigenous yeast ferment in stainless steel. Settled on fermentation lees for 5 months for gravity clarification. Wines blended together with no fining or filtration. 30ppm SO2 added before bottling.
Turkish delight, apple, almonds and blossom. Complex, pleasing and an absolute maze of flavours. It's a beast!