Tasting Profile
February 2025

Classic aromatics of fresh pear, pink lady apple and subtle citrus, with secondary notes of freshly picked spice and white florals providing complexity. The palate is bright and fresh with flavours of pear, apple and a hint of grapefruit. Creamy midpalate sweetness from barrel fermentation and time on lees provides an additional layer while a subtle line of phenolics adds to the texture. The wine is fastened by a bright line of acid that drives the wine from start to finish.

The Vintage
It was a growing season with challenges and opportunities, and our viticulture team demonstrated agility and adaptability. Above-average rainfall during Winter recharged the soil moisture, which was crucial for healthy vine growth. Budburst commenced in early September. The vines enjoyed stable weather and moderate temperatures throughout Spring. During this period, our primary focus was managing the vine canopy and monitoring for pests and diseases. While our vineyards benefited from above-average rainfall during December and January, extra vigilance was required, and we adapted our vineyard practices, particularly canopy management, to mitigate the risks of diseases that thrive in wet conditions. Each weather event required us to be nimble, adapt our practices, and rely on our experience to ensure the highest possible fruit quality. Entering late Summer, the weather stabilised. Early February enjoyed sunny and mild conditions. Harvest commenced on 20 February, slightly earlier than usual and concluded on 21 March. Warm and dry conditions condensed the season. Exceptional efforts from our viticulture and winery teams ensured the timely delivery and processing of fruit. While yields were below long-term averages, the conditions proved favourable for pristine and optimally ripe fruit.

The Vineyard
Beurrot comprises two Pinot Gris parcels: the tiny original 0.24 hectare section annexing the Meres block, and the all-Pinot Gris block which, at 2.74 hectares, provides the majority of the fruit. The large block is planted to a density of 5,600 vines per hectare.

The fruit was gently whole-bunch pressed directly into all old French oak oak, where fermentation commenced spontaneously with ambient yeasts. Following fermentation, the wine was ages on lees (without battonage) for ten months. The wine was bottled without fining and with minimal filtration.