2021 Colour Series Pinot Gris

Handpicked in early March the Pinot Gris grapes was cold soaked for 36 hrs in order to extract extra colour, flavour and textural compounds from the skins before pressing. Only the free-run juice was used in this wine (the pressings are being used for another exciting Pinot Gris coming later in the year) and after settling and clarification it was inoculated with aromatic type yeast. Fermentation was about 20 days to dryness, and wine was then racked off the thick and heavy lees, but the light fluffy ones were retained to add some texture and mouthfeel to the wine.

Pictured : Hand picked Pinot Gris on its way to the winery. Note the skin colour which gives our Pinot Gris its distinctive bronze colour.

Dry aromatics like this Pinot Gris are excellent examples of the food pairing tip acid loves acid. If you want a wine that complements and highlights seafood like prawns and calamari without overpowering, Pinot Gris like this one work well. Be inspired by recipes like Lemon Garlic Prawns and seafood pastas or simple chicken breast with salad.

Click the below for a few recipes that will compliment this wine perfectly.

Linguine wirth prawns

Chicken breast salad