Konpira Maru - '19 Pinot Gris/Gewurz, King Valley VIC
Varietal: 50% Pinot Gris & 50% Gewurztraminer
Winemaking: De-stemmed and transferred to vats for fermentation on skins. Natural fermentation for 3 weeks - plunged once daily. Sat on skins for a further week post-ferment. The wine was then basket-pressed and transferred to 25% new Hungarian oak and 75% old French oak.
Racked after 3 weeks before being transferred back into the same barrels. Left in oak for 9 months. Partial malolactic fermentation (Hungarian oak component only). All the barrels were racked to stainless steel and blended. Hand bottled, unfined and unfiltered.
Nose: Pear, rose water, a little spice
Palate: Aniseed, ginger spice, stone fruit and a some subtle red fruit / florals coming through.