Airlie Bank Gris on Skins

Picked from a block of gris on the Napoleone vineyard which is nurtured to hang a touch longer, with better tannin maturity than the fruit picked for the Punt Road Pinot Gris. Whole berry and whole bunch ferments are conducted in isolation in one-tonne open pots. They were pressed separately to oak this year, but in the end both went in their entirety into the blend, so the overall result is 50:50. The bunch ferments developed a very significant funk this year, and it was good to see this in the finished wine. The berry ferments supply musk flavour and fruit sweetness. It’s all about the bunch though: Campari, aniseed and kombucha. Unfined and minimally filtered