Quite delicate on the nose: white flowers, minerality, honeydew melon and lemon zest. The palate is much more pronounced, with flavours of nectarine, Asian pear and blood orange. The lees contact adds some heft, but this vintage is a lighter and more elegant style than past versions, more in line with Veneto than Alsace.
Pinot Gris is a white-wine grape originally from the vineyards of Burgundy, now planted in wine regions all over the world. A member of the extended Pinot family, Pinot Gris is a pink-skinned mutation of Pinot Noir. The two varieties are indistinguishable in the vineyard right up until veraison. Flavors and aromas vary greatly from region to region and from style to style, but common features include notes of pears, apples, stone fruit, tropical fruit, sweet spices and even a hint of smoke.
Nestled on a peninsula on the north shore of Lake Ontario, a short drive from Kingston, the Prince Edward County wine region sits on a bed of porous limestone. This is crucial for creating the mineral, brightly acidic wines the region is known for. The vineyards benefit from breezes off of Lake Ontario, keeping the temperature down on hot summer days and cool at night. “The County” was first settled in the late 18th Century and, after years of farmland agriculture, began growing grapes in earnest by the early 2000s.
The land where Rosehall Run chose to establish its roots was previously known by local farmers as “Hungry Point”, where conditions were dry, winds were harsh and shallow-rooted plants did not always thrive. It turns out vinifera grapes are right at home here! The vines dig deep into the earth, gathering enough water and nutrition from the mineral-rich clay to produce ripe, concentrated fruit. The Hungry Point Pinot Gris is sourced from the West Vineyard.
Grapes were hand-picked, hand-sorted and lightly pressed with a touch of skin contact, then cold-settled before fermentation with selected yeasts. Two-thirds of the wine ages in large, 600L used oak puncheons; the remainder ages in stainless steel. All the juice spends 3 months on its lees to garner mouth-feel.