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you have to be very careful with extraction as you pull out too much green tannin
Spends about 20 days on skins and is bottled without fining or filtration
Sometimes in a hot year
This wine can be enjoyed now or into the future
with natural crop levels at one tone per acre
Estate Pinot Gris 2025 Wickhams you have to be veryAfter making Pinot Gris conventionally since 2002, I was fed up making the same boring wine. Not only did I loath to make it, I didnt enjoy drinking it. I guess that energy flowed to the wine. In 2013, I decided to try something different, and instead of trying to take the colour out, I would make it as I think it should be made. Wine is really risk and reward. I really didnt like the grape so I decided to take some risks that we wouldnt normally
