The 2010 vintage was a great one for Mount Benson, with low yields ripening early allowing for fruit to be indoors well before the April rains fell.  A very gentle and hands-on approach was key in producing our third pinot gris release.  Approximately 15% 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. It was followed by a gentle filtration, after which an intensive selection process was undertaken to create the final wine.

Lifted aromas of honeysuckle and stonefruit with hints of white peach make up the delicate nose of this French-style gris.  In the mouth the wine is light and minerally with a crisp, lingering finish.