Dicey Bannockburn Central Otago Pinot Gris 2023

Dicey Bannockburn Central Otago Pinot Gris 2023"A bouquet of ripeness, fleshy fruit scents and minerality. Aromas of white peach and pear, fresh red apple and sweet quince and a whisper of lees autolysis enhancing a mineral suggestion of stone. Delicious, warm, textured and generous on the palate with flavours that reflect the bouquet, just dry with some very fine fruit and lees textures, core fruit flavours and a balanced finish. Be sure to serve this wine cool at around 8 Celsius, on its own is

"A bouquet of ripeness, fleshy fruit scents and minerality. Aromas of white peach and pear, fresh red apple and sweet quince and a whisper of lees autolysis enhancing a mineral suggestion of stone. Delicious, warm, textured and generous on the palate with flavours that reflect the bouquet, just dry with some very fine fruit and lees textures, core fruit flavours and a balanced finish. Be sure to serve this wine cool at around 8 Celsius, on its own is fine or with creamy pasta. Best drinking from 2024 through end of summer 2027" Cameron Douglas, Master Sommelier, Feb 2024

Perfumed with aromas of melon, peach and spice. Leading to a juicy palate that is textural and lively. Drink now-8yrs.

2023 will be remembered as a rare three-part of La Nina - effectively this means a bengin Summer with decent heat and not too much rainfall. This continued until mid-March when we experienced a switch to almost Sping-like weather. The upshot was a cool and elongated ripening phase which allowed all varieties to reach p0eack flavour and ripeness.

The fruit was hand harvested. On the afternoon of picking it was foot stomped. The grapes were left overnight. Whole bunch pressed, to horizontal fermenters. Kept cold until the indigenous yeast starter got going then the juice warmed and fermented on full solids. The wine fermented to dry, was then left on full solids for 6 months, no stirring of lees.