Estate Pinot Gris 2018 Release & Winery Update

Estate Pinot Gris 2018 Release & Winery Update

Roll out the red carpet because the first of our 2018 wines has arrived and it is an absolute stunner! That would be our Estate Pinot Gris 2018 of course! Aromas of fresh fruit and appealing spice jump out of the glass drawing you in, then mouth-watering acidity balanced by a juicy sweetness leaves you wanting more. We ferment our single vineyard Pinot Gris at a cool temperature to preserve the crisp aromas of nashi pear and Braeburn apple. After a short period in stainless steel the Estate Pinot Gris 2018 was bottled and is now available online and at our Cellar Door. If you love our Pinot Gris as much as we do, we recommend stocking up early as this is a wine we sell out of every year!

The next 2018 wine that will hit the shelves is our Estate Rosé 2018. It is Merlot dominant this year so expect lovely fresh strawberries and raspberries on the nose with a balance of sweetness and acidity on the palate.

As far as the other white wines go, the Estate Chardonnay 2018 is currently aging in seasoned oak barrels. Mike plans on racking* and blending it next month for bottling in November. The Reserve Chardonnay 2018 and the Reserve Viognier 2018 are still in barrel on gross lees*. They will be bottled in February or March.

Our red wines have finished their secondary fermentation called malolactic fermentation. This converts harsher malic acid (green apple acid) into smoother lactic acid (the acid found in milk). After completing malolactic fermentation, the reds have been racked and returned to barrel to age. Mike has already blended the Reserve The Mayor 2018, the Reserve The Obsidian 2018, and the Estate The Vitreous 2018. He has blended a bit earlier than in previous years and is excited about how they have turned out.

* Racking is a process of moving wine from one barrel to another using gravity. It is used in the winery in order to soften tannins, clarify the wine, and enhance aromatic qualities.

* Lees are the deposits of residual yeast and other particles that settle to the bottom of the barrel or vat after fermentation and aging of wine. The term ‘gross’ here refers to the size of the lees.