Peter Yealands P.G.R. 2017

Three aromatic varietals (Pinot Gris, Gewürztraminer and Riesling ) from selected parcels are harvested individually over roughly a two week period. All three parcels are crushed, de-stemmed then gently pressed prior to cold settling for 72 hours. The clear juice is then racked off and each parcel was fermented separately. A long, cool fermentation follows to enhance the pure fruit flavors. Upon achieving a finely balanced blend, the wine was stabilized and filtered prior to bottling.

Brimming with concentrated notes of lychee and pear, with underlying notes of lime and mandarin and a touch of ginger spice. The palate shows concentration of fruit with a mouthwatering texture that leads to a bright citrus finish.