100% Pinot Gris from Framingham's estate vineyard in Marlborough.
Fruit was hand-harvested and whole bunches gently crushed. Half the juice was clarified by cold settling for 2 to 3 days before racking to ferment; the remainder had no clarification and grape solids were included. Around half was fermented in stainless steel tanks with some temperature control, and was stopped with a little residual sugar remaining to provide alcohol balance. Once tank fermentation was complete, that portion was racked off gross lees and left to age on light lees for 7 months. The remaining 50% was fermented spontaneously in old barriques, remaining on full lees for 7 months with some malolactic fermentation. After blending, the wine was gently clarified and bottled.
Delights with mellow aromatics reminiscent of pear, apple, quince, dough and cream, with a touch of wood smoke. The palate has generous flavours of baked apple, quince, cream, nuts and pastry. These intense, complex and rich flavours are balanced with acidity, good weight and a silky texture, culminating in a spicy, leesy finish.
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