Nova Vita Firebird Pinot Gris
Winemaking responsibilities rest with Peter Leske with support provided by Mark Kozned. Peter’s two decades of experience with one of the Adelaide Hills most renowned wineries provides the platform for the production of our premium cool climate wines. All of the batches of fruit were handpicked to protect the colour and the quality of the grapes with the aim of retaining the maximum varietal characters. The grapes were gently crushed, destemmed and chilled prior to gentle airbag pressing with only the free run juice retained. The oak component spent approximately 5 months on yeast lees before being racked and combined with the tank-fermented wine. The wine in tank is fermented at low temperatures for approximately 20 to 30 days to enhance the retention of natural acidity and retain the wines varietal characters.
The wine is strongly varietal with pear, honeydew, orange blossom and vanilla aromas and a palate that is unctuous and textured exhibiting quince, citrus, ginger spice, nashi pear and zippy acidity.