2016 I'll Fly Away Pinot Gris
New and interesting wines in the shop - notes from the winemaker..: The fruit for this wine came from the Coombe Farm Vineyard in the Yarra Valley. After hand picking the Pinot Gris was whole bunch pressed, settled overnight, racked (60% to old 225L barrels, 40% to stainless steel tank) and allowed to spontaneously ferment. The wine spent 9 months in barrel on full lees. A separate portion of Pinot Gris was fermented as whole bunches with full skin contact in stainless steel tank. This was pressed two weeks later and transferred to an old 225L barrel to complete fermentation, and then left on full lees for 8 months. This portion makes up just 7% of the final wine, but adds texture and gentle grip. The wine is bottled unfined and unfiltered, and no sulfur dioxide (preservative) has been added at any stage; naturally occurring sulfites may be present from the fermentation process. The wine displays subtle flavours of pear, white flowers and oyster shell with a distinct saline minerality and a gentle savoury grip.