Made from 100% Estate Grown, BioGro certified organic, Central Otago Pinot Gris. The fruit was crushed, then pressed and fermented using wild yeast to foster complexity. It was fermented in a combination of old French oak barrels (55%) and stainless tank. The barrels were fermented to dryness, while the tank was kept with a touch of residual sugar. After 7 months of maturation, the wine was blended and bottled.
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