2023 was another year of very low yields for us.   We harvested only 20% of our long-term average yield of Pinot Gris.  Rather than making our regular white wine this year I decided to ferment the destemmed Pinot Gris grapes on skins this year. After a week on skins the must was pressed into one, yes one, barrel and allowed to mature for 10 months before bottling in March 2024.  The Rosé has an attractive pale salmon colour with a nose of pear juice and a long, lingering, freshness on the palate that is a delight to enjoy with food.