The 2009 vintage afforded Mount Benson fruit a long and slow growing season, allowing for even ripening across the pinot gris block.  No rain in February meant grapes arrived in excellent condition.  A very gentle and hands-on approach was key in producing our second cellar door only pinot gris. A 40% portion of the wine was barrel fermented in new French oak puncheons for three months, while the remainder was fermented in tank to retain the delicate aromatics of our pinot gris. It was followed by a gentle filtration, after which an intensive selection process was undertaken to create the final wine. 

Lifted aromas of pear and musk with hints of tropical fruit make up the delicate nose of this limited release.  In the mouth the wine is light and minerally with a crisp, lingering finish.