2022 GILBERT FAMILY WINES Pinot Gris - Hilltops NSW
These grapes were Selectiv machine harvested in the early hours of the morning. The fruit then spent 18 hours cold soaking prior to pressing taking place and being destemmed into open top fermenters for the fermentation. The lightly pressed juice was cold settled and racked with solids for fermentation. Fermentation of the juice took place in both Stainless Steel and old neutral barrels with regular stirring. The skin contact component was plunged twice daily and then basket pressed post dryness at the ideal texture and tannin balance, which occurred after 18 days. A blend of 30% Skin Contact and 70% Oak and Stainless Ferment was made shortly after ferment and then transferred to old neutral barrels on full lees. Regular stirring took place through maturation of 5 months in oak. Blended in September to prepare for Bottle. The fruit was harvested at a ‘Grigio’ ripeness level and then fleshed out through lees work and skin contact. Filtered.
These grapes were Selectiv machine harvested in the early hours of the morning. The fruit then spent 18 hours cold soaking prior to pressing taking place and being destemmed into open top fermenters for the fermentation. The lightly pressed juice was cold settled and racked with solids for fermentation. Fermentation of the juice took place in both Stainless Steel and old neutral barrels with regular stirring. The skin contact component was plunged twice daily and then basket pressed post dryness at the ideal texture and tannin balance, which occurred after 18 days. A blend of 30% Skin Contact and 70% Oak and Stainless Ferment was made shortly after ferment and then transferred to old neutral barrels on full lees. Regular stirring took place through maturation of 5 months in oak. Blended in September to prepare for Bottle. The fruit was harvested at a ‘Grigio’ ripeness level and then fleshed out through lees work and skin contact. Filtered.
These grapes were Selectiv machine harvested in the early hours of the morning. The fruit then spent 18 hours cold soaking prior to pressing taking place and being destemmed into open top fermenters for the fermentation. The lightly pressed juice was cold settled and racked with solids for fermentation. Fermentation of the juice took place in both Stainless Steel and old neutral barrels with regular stirring. The skin contact component was plunged twice daily and then basket pressed post dryness at the ideal texture and tannin balance, which occurred after 18 days. A blend of 30% Skin Contact and 70% Oak and Stainless Ferment was made shortly after ferment and then transferred to old neutral barrels on full lees. Regular stirring took place through maturation of 5 months in oak. Blended in September to prepare for Bottle. The fruit was harvested at a ‘Grigio’ ripeness level and then fleshed out through lees work and skin contact. Filtered.
