Colere Pinot Blanc

After hand-picking this Pinot Blanc on April 24th 2012, the bunches were whole-cluster pressed and drained straight into French oak barriques for fermentation with native yeast from the vineyard. The ferment proceeded over about three months in the cool cellar of Mahi guided by winemaker Brian Bicknell, and then left on the yeast lees in old oak barrels for an extended period of 2 ½ years.

This wine shows the attributes of growing this variety in a cool site, a range of richness and fruit characters, with lifted citrus notes, quince, poached pear and crème caramel. A rich, full and complex wine supported by crisp acidity. Spice from the barrel fermentation and ageing in older wood, is also evident adding further weight and texture.