left
right

Villa Maria Pinot Gris Private Bin 2009

Bottle Size: 750ml Item #: 1573462
This item is not currently available for purchase.

Villa Maria Pinot Gris Private Bin 2009 750ml

Villa Maria Pinot Gris Private Bin

The fruit for this wine was grown in the Gisborne, Marlborough and HawkesBay winegrowing regions. Vineyards across these three regions offer a diversityof soil types ranging from free draining, gravely soils to silty clay. To ensureexcellent intensity of flavour and ripeness, low yields are maintained atapproximately 4kg/vine with sufficient fruit exposure

Fruit from our Private Bin Pinot Gris vineyards was harvested and transported tothe winery for processing. Destemmed and crushed, gentle pressing was thenemployed to avoid excessive skin contact. The juice was cold settled thenracked clear and inoculated for ferment. Cool fermentation techniques wereemployed to promote aromatics and delicacy; the individual ferments weretasted daily and stopped once the desired residual sugar level was achieved.Regular lees stirring for two months was undertaken in tank to enhance texture.The wine was then blended, gently fined, cold stabilised and filtered prior tobottling.

Availability

This product is not currently available for purchase.
Villa Maria Villa Maria Pinot Gris Private Bin 2009
BOTTLE SIZE: 750ml
The fruit for this wine was grown in the Gisborne, Marlborough and HawkesBay winegrowing regions. Vineyards across these three regions offer a diversityof soil types ranging from free draining, gravely soils to silty clay. To ensureexcellent intensity of flavour and ripeness, low yields are maintained atapproximately 4kg/vine with sufficient fruit exposure
 

Notes on the Villa Maria Pinot Gris Private Bin 750ML 2009

Wine Maker Notes Fruit from our Private Bin Pinot Gris vineyards was harvested and transported tothe winery for processing. Destemmed and crushed, gentle pressing was thenemployed to avoid excessive skin contact. The juice was cold settled thenracked clear and inoculated for ferment. Cool fermentation techniques wereemployed to promote aromatics and delicacy; the individual ferments weretasted daily and stopped once the desired residual sugar level was achieved.Regular lees stirring for two months was undertaken in tank to enhance texture.The wine was then blended, gently fined, cold stabilised and filtered prior tobottling.