The Estate Pinot gris is made from fruit sourced from a range of dry farmed hillside vineyards on Waiheke and Ponui Islands. All the fruitis hand picked and then macerated into the press to rupture the berry skins and increase the amount of ‘pulp’ in the juice, the most flavour and aroma compounds are contained within the skins. The juice is then settled before being racked with a range of cloudiness into tank prior to fermentation with cultured or wild yeasts. The wines ferment long and slow and when the correct balance of sugar, acid and tannin is reached for each batch we stop the ferment by chilling the tanks and then adding sulphur. The wines are then blended and bottled in the winter.