Hand-picked from Waimauku clay soils in the cool morning, crushed and pressed, both free run and pressings fractions were fined as juice and then combined before settling, racking and cool fermented in stainless steel tanks (as well as a small proportion fermented in seasoned oak barriques) to allow the texture of our soils to express themselves. A small period of time on yeast lees post ferment was allowed to build up the palate texture before racking and preparation for bottling. This Pinot Gris of lucid pose is laced with notes of apple skin, yellow kiwi, nashi and a tickling of citron. The palate drives with vigour, culminating in earthen spice and provoking presence.