From the TOSQ Vineyard at the foot of Mt Pisa, Central Otago. Organically farmed Pinot Gris, grown on loess over schist derived fine sandy loams with river gravels, schist and quartz.
Harvested by hand, kept on skins for 34 days before being pressed into aged French oak barrels for 20 months.
Bottled unfiltered, unfined and with <20mg/L sulphites at bottling.
Skin-contact/orange Pinot Gris. Very fine and chalky. Beautifully rich and rounded from the time spent in oak (without having imparted any oak flavour).
One of New Zealand's best examples of orange wine, without a doubt!
Tags: Kyoko Sato, Yoshi Sato, Yoshiaki, Central Otago, New Zealand, Organic, Orange, Skin-ferment