"Vintage 2019 marks our 5threlease of a “skins ferment” Pinot Gris from our Gibbston Vineyard. Once again, the combination of this versatile variety with our modern take on an ancient winemaking technique and this beautifully fragrant subregion is a winning one. We loved the contribution of whole clusters in the ferment of the previous vintage so decided to include an average of 28% whole clusters this year. With the 2019, we took the opportunity to get to know the two Swiss Pinot Gris clones better by fermenting them separately. The Berrysmith was darker, more tannic with stone fruit characteristics while the Sel Ovaille delivered more citrus, elegance and length to the wine. The pressing decision was made on taste for each ferment and both were pressed in our Italian basket press; the Sel Ovaille clone after 26 days and the Berrysmith after 33 days on skins. The bone-dry wine went through a full malolactic fermentation and was bottled after 11 months in old Pinot Noir barrels. Each year we see a greater sense of place in our Valli Gibbston Vineyard Pinot Noir and Pinot Gris and we continue to see our special place in the Real McCoy Orange Pinot Gris. This reinforces everything we believe about provenance and the importance of site."