Another year of work in the vineyard steering our Pinot Gris towards harvest has seen further progress in our style towards true “gris” weight, texture and complexity. Select parcels were fermented separately in temperature controlled stainless steel tanks to retain fragrance and flavour. Following fermentation, approximately 50% of the wine was transferred to neutral French oak for a short time to subtly build savoury and textural complexity.
The distinctive ripe spiced pear characters of the variety dominate with honeysuckle and hints of citrus. The palate texture is rich through the middle, then balanced by a crisp, clean acid finish.

Viticulture
Our Gris grape site is on a north-western slope attracting maximum afternoon sun. The vines were cane pruned to ensure an even range of shoots & training VSP.
Vinification
Grapes were destemmed only, no crushing. The fruit soaked in press for 20 hours before a gentle cremant cycle released juice from the grapes. The now plush pink juice was briefly cold settled in tank. The coarsely settled juice was then racked into tank & barrel for spontaneous fermentation. Upon fermenting to sugar dryness, the wines were fined & clarified. The oak & tank batches were blended & left in tank to allow integration & equilibrium of the final wine.

Winemaking at Jones Road starts in the vineyard. Careful management of yields and hand picking ensure the grapes reach the winery in premium condition.Vineyard owner, Rob Frewer and son Matthew, vineyard manager have nurtured the vines since planting and always take a hands-on approach throughout the year especially at vintage when timing is critical for optimum baume, pH and acid levels. Wines are made at Sticks Winery in nearby Yarra Valley by winemaker Travis Bush. Here they are given special traditional treatment whilst using the best handling methods combined with the latest technology. The wines are matured in the finest quality new French Oak for at least ten months before being bottled and laid to rest until the flavours develop.