Saint + Scholar Pinot Gris Adelaide Hills 2024
When our Gris is ready, we harvest it a little warmer than most and never use sulphur in the vineyard. The Natural enzymes in the juice combine with oxygen in the displace the grey colour from the wine, leaving it pale green, and a slightly pink tinge. The fruit is lightly pressed and only free run juice is used, juice is kept cold and let settle for the next week, racked and yeast added. Fermentation time is 7 to 10 days. After this the wine is kept cold. In time, the lees which have protected the wine, fall and a little sulphur is added and then is prepared for bottling. This is very gentle process that lets nature run the winemaking process.
Appearance
Light straw with a slight natural pink tinge
Bouquet
Aromas of melon and stone fruit with hints of nashi pear
Palate
A rich palate of fresh melon, with hints of citrus and tropical fruits, finishing with crisp, balanced acidity.
Pair with
Seafood, chicken or feta ch
When our Gris is ready, we harvest it a little warmer than most and never use sulphur in the vineyard. The Natural enzymes in the juice combine with oxygen in the displace the grey colour from the wine, leaving it pale green, and a slightly pink tinge. The fruit is lightly pressed and only free run juice is used, juice is kept cold and let settle for the next week, racked and yeast added. Fermentation time is 7 to 10 days. After this the wine is kept cold. In time, the lees which have protected the wine, fall and a little sulphur is added and then is prepared for bottling. This is very gentle process that lets nature run the winemaking process.
Appearance
Light straw with a slight natural pink tinge
Bouquet
Aromas of melon and stone fruit with hints of nashi pear
Palate
A rich palate of fresh melon, with hints of citrus and tropical fruits, finishing with crisp, balanced acidity.
Pair with
Seafood, chicken or feta ch
When our Gris is ready, we harvest it a little warmer than most and never use sulphur in the vineyard. The Natural enzymes in the juice combine with oxygen in the displace the grey colour from the wine, leaving it pale green, and a slightly pink tinge. The fruit is lightly pressed and only free run juice is used, juice is kept cold and let settle for the next week, racked and yeast added. Fermentation time is 7 to 10 days. After this the wine is kept cold. In time, the lees which have protected the wine, fall and a little sulphur is added and then is prepared for bottling. This is very gentle process that lets nature run the winemaking process.
Appearance
Light straw with a slight natural pink tinge
Bouquet
Aromas of melon and stone fruit with hints of nashi pear
Palate
A rich palate of fresh melon, with hints of citrus and tropical fruits, finishing with crisp, balanced acidity.
Pair with
Seafood, chicken or feta ch
