A collation of harvests are separately handled to retain the individual charm of each vineyard. Fruit is gently crushed and cold settled to 6C, skins are removed to minimize extraction of phenolics and the deep Pinot Gris colour. Batches are racked into fermenters and inoculated through choice yeasts, selected on the basis of enhancing fruit character whilst contributing palate weight and texture. A long cool vinification captures the intensity of vibrant Pinot Gris flavour, followed by a further term on sedimentery yeast lees, to infuse greater complexity, before stabilising and early bottling for the retention of vitality, ensuring a fully fruit driven palate and heightened varietal aromaticness.