2016 Brightside Pinot Gris – Certified Organic

Winemaking notes

This wine is a blend of two separate picks of our various Pinot Gris clones; these picks were carefully timed to maximise fruit quality, flavours and ripeness. SCAN OF P GRIS FRONT LABEL

On 31 March 2016, we harvested two blocks of Pinot Gris – the block adjacent to the winery and the 17 year old vines in our original home vineyard. We waited until 17 April to pick the fruit in our most recently planted vineyard opposite the winery.

For both portions, the grapes were destemmed and very gently pressed, with no crushing. The pressed juice was allowed some careful oxidation to naturally soften its tannin structure. Once settled, the clear juice from the first pick was racked and fermented in stainless steel to retain primary fruit character. The juice from the second pick was fermented in barrel for added texture and complexity. Both ferments were stopped with some sugar still remaining, to give the blend around 10 g/l residual sugar for an off-dry style.

 The wine was then aged on lees for 2 months following fermentation, to naturally soften the wine and enhance its texture and mid-palate weight. It was bottled on 28 June 2016 and is the first Brightside wine to wear the brand new label designed for this range!

Wine analysis

Residual sugar 10.0 g/l  Titratable acidity 5.0 g/l  pH 3.29  Alcohol 13.2%

Tasting notes

This Pinot Gris has an expressive nose showing Nashi pear and white stone fruits, floral tones and subtle garden herbs. The palate is mouth-filling and juicy with soft and fleshy vibrant white fruit, baking ginger and citrus. It is finely balanced with an off dry, lingering finish.

 

Awards/Accolades

“Very approachable and fragrant, the bouquet shows ripe nectarine, fresh pear and rockmelon characters with a nice floral lift. It is juicy and nicely rounded on the palate with pristine fruit flavours and smooth texture, well framed by refreshing acidity. At its best: now to 2018. Certified organic. 87/100, 4 stars, Sam Kim Wine Orbit, August 2016.

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