Earlier in the week we picked in our Pinot Gris. The fruit was hand-harvested from the Georges Road Vineyard in Waipara. Upon arrival at the winery the fruit was whole-bunch pressed to a tank for a period of 48 hours settling. I racked the clear juice yesterday into another tank to begin fermentation. The photo above shows the difference between the settled juice and the heavy solids that were left behind.At Sandihurst all our white wines are whole bunch pressed as I believe the resulting juice is of a higher quality, fresher and more pure, without the level of phenolics that can be extracted from crushing the fruit.
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