Logan Clementine Pinot Gris

Complex and characterful.  Pinot Gris fermented on skins by wild yeast. Stayed on skins for about 2 weeks. Pushing the boundary on extraction gives this wine a heavier start. Setting a portion (30%) to rest in old oak for 2 months and allowing malolactic fermentation helps to soften the mid palate and gives the type of silky mouthfeel not usually found in gris, but that invokes giddiness in the pinot noir drinker. You have been warned!

Enjoy pretty aromas of pear, red apple, fennel, cherry and rose with flavours of pear, lemon and cranberry. Feels like pinot noir, tastes like a pinot gris with a splash of noir.