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This is the first release of this wine. It's made from 70% Pinot Gris and 30% Riesling from the western slopes of Leanganook on Mount Alexander. Here, Pat’s Dash Farm vineyard sits at 475 metres on quartz and feldspar sand. The vines were planted in the late 90’s, and at nearly 30 years old, they pack some punch.
The grapes were left to ripen on the vines a little longer to develop that phenolic ripeness and fruit generosity. It was destemmed and cofermented in 3700L cement on skins. “Cofermenting give us complex perfumes, acids, and phenolics,” Pat says. After four weeks, the wine was drained (not pressed) off skins and sent to oak puncheons for a short elevage that moved onto stainless steel. According to Pat, it’s a wine with “layered perfume, complex fruit and very fine tannin.”