12,000 MILES
PINOT GRIS 2013
WINE ANALYSIS
pH:
3.38
TA:
4.57g/l
Residual sugar: 4.52g/l
Alcohol:
13%
IN THE VINEYARD
The grapes were grown at the Boyd, Cliffs and Winery blocks. The vines are all
trained with 2-cane VSP trellis systems which allow optimal ripening with sufficient
sunlight penetration and air movement through the canopy. After several years of
careful management these vines are now almost self regulating to ensure an optimal
balance of crop size and perfect ripening. Individual blocks were harvested and
processed separately to ensure maximum quality and site expression.
IN THE WINERY
The grapes arrived at the winery in perfect condition and were quickly processed to
ensure there was no loss of quality . Soft pressing was used so that no harsh tannins
were extracted from the skins. The juice was chilled to 8°C for three days for cold
settling to take place and to remove any unwanted solids. The clean juice was then
fermented in stainless steel tanks at different temperatures to give a greater
complexity of flavours. The wine remained on the lees for two months after
fermentation to help build the palate weight and texture before final clarification and
bottling.
IN THE GLASS
A lovely bouquet of yellow peach, nectarine, apricot and lychee opens up to a musky
floral and spice nose. The palate is rich and rounded with a soft mealy character from
the extended lees contact. The juicy stone fruit characters give the palate a real
fleshiness that finishes on a subtle spicy note. Drink now, or cellar for up to two years.