Selective handpicking meant the grapes were picked at several passes through
the vineyards to achieve optimal ripeness. The grapes where chilled overnight
in small slotted bins, then pressed to ensure minimal colour pick up from the
pink skins, followed by oxidative handling to naturally remove any colour.
Fermentation proceeded on full solids, utilising yeasts indigenous to the
vineyard. The wines were then left on their lees until blending and bottling in
May.
The Y Series Pinot Grigio is a fragrant wine displaying aromas of poached pear,
orange blossom, and sweet jasmine with a hint of oatmeal. A light bodied wine,
it has a slightly mealy texture that adds to the mouth watering and lingering
finish.
Good July rains helped replenish depleted ground water reserves. Above
average temperatures during November to January meant the Pinot Grigio
harvest began in the warmer areas on the 21st January. Harvest progressed in
ideal dry conditions through a very mild February and ended in Wrattonbully
on the 15th March.