The grapes, naturally chilled by early morning temperatures, were harvested and then loaded to press without delay. Whilst in the press, the fruit underwent a short period of skin contact to create a more complex, rich, and savoury Pinot Gris. The juice was gently pressed, cold settled and racked to French oak barrels with a portion of light solids added for texture and complexity. The wine was aged on lees in oak for 6 months, building structure, palate weight and aging potential.
