Philip Shaw Gardener Pinot Gris


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We were very careful in the way we handled the fruit to minimize any extraction from the skin. The grapes were hand harvested and then transported to the winery for gentle whole bunch pressing. As with all of our wines the juice was then allowed to ferment with native yeast. Although this usually takes a lot longer we believe it helps us generate interest and promote mouth feel in our wines. Fermentation was completed within 3 weeks. Small portion of the blend was fermented in oak and the balance in stainless steel. – Philip Shaw wines