The Pinot Gris comes from a couple of vineyards in Rowella and Rosevears in the western Tamar Valley. Ricky picks his Gris in two waves. The first parcel comes in as soon as the fruit reaches ripeness, then soaks on skins for a spell to extract texture and flavour. This portion then ferments and matures on lees in seasoned barrels to build weight. The later pick ferments and matures on lees in a steel tank at cool temperatures, preserving bright fruit character and purity. After blending, the wines mature for a little longer on lees before bottling. It’s a Gris rich in texture and flavour, great for the dinner table.