2005 Sandpiper Pinot Gris
The colour is light to mid straw. The lifted nose has tropical fruit and some floral notes (not unlike a Gewurztraminer). The palate has intense flavour with the predominant characters being pear skin, lime and Chinese spices. Due to the lees contact the wine is very viscous and mouth filling providing a perfect match to any food type, especially Asian foods. The rich sweet pear flavours and spicy notes persist and give the wine great length.
Crushed and de-stemmed then pressed using a membrane press. Pressings kept separate from free run then fined and re-blended back to the free run. Fermented using French yeast at 12-15°C. The light fluffy lees were reincorporated to the wine to add mouth feel and texture.. We racked the wine from lees after four months, filtered and bottled.
Early April 2005
Drinking well now. Maximum cellaring 12-18 months.
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