Sam has been steadfast in his approach to making superb Pinot Gris, starting with quality fruit, farmed sustainably, using organic, biological and biodynamic practices. Ensuring yields are kept low and handpicking, wholebunch pressing and allowing natural ferments to occur. The wine is allowed to go thought malo and sit on lees in barrel for 6 months. Five clones of Pinot Gris (from Friuli, Alsace and the Pfalz) Sam selected and planted, each adding layers and complexity to the resulting wine.

All of this attention to quality viticulture and winemaking results in a wine with superb expression. On the Nose there is lifted Ginger blossom, spice and waxy pear fruit. In the mouth the wine is beautifully fresh and minerally, with a textural mid palate showing good fruit weight of pears and lime all held together by an energetic back bone. Loads of flavour and personality with texture but never oliy or heavy. Delicious!