A field blend of Pinot Blanc from the Bentwood Vineyard and Pinot Gris from the neighbouring Cross Hares vineyard. Picked on the same day.
Whole bunch Pinot Gris placed gently in amphora with direct press Pinot Blanc pressed atop. Fermented on skins in amphora for 6 months. The wine was then settled and blended with a puncheon of pinot blanc.
Apricot yoghurt, soft chalky tannin, crystallized ginger, peach ice tea salivating acidity.