Valley Clare lends herself very well to aromatic white varietals such as Pinot Gris, by virtue of temperate climes and rich soils. Harvests from the Taylor's Victoria and Angela blocks are treated to a French style of vinification to achieve a fruit forward style with piquant complexity and cleanly drying finish that call for cuisine. Enjoy lightly chilled, whilst young and fresh, alongside walnut goats cheese flan garnished by lightly dressed rocquet.

Pinot Gris is hand harvested at ripe levels of baume, to a timetable based around flavour development and ripeness, throughout the cool of night to retain fresh fruit characters. Grapes are whole bunch and juices promptly chilled to 4C, protecting the delicate aroma precursors from oxidation. Following a day of cold settling, vinifications are initiated at cool to warm temperatures in controlled fermenters, by a strain of ester enhancing yeasts which lifts the effusive Pinot Gris characters. Batches are rested on sedimentery lees to achieve a wine with lovely mid palate texture. Components are assembled and bottled after a minimal fining and filtration.