Our Premium Pinot Noir - Ventifacts Block

Cherries with spicy bright berry flavor and a punctuation of white pepper.

After the Pinot Noir grapes are hand picked they are held overnight to take advantage of natural overnight cooling. Whol6e bunches of grapes enter the crusher with half being crushed (the other half remaining whole) and the slow and gentle fermentation process begins.

Over the next five to eight days mineral extracts and rich ruby colours are drawn from both the grapes skins and juices. Once finished, yeast is introduced which starts the primary fermentation process where the sugars begin to turn to alcohol.

After 12 days post fermentation maceration begins, extracting tannins and providing structure to the wine. This usually takes between three to eight days. The juice is then pressed off and hand pumped into French oak barrels.

It is within these French oak (70% new, 30% 1-2 years old) barrels that secondary fermentation takes place. After 11and a half months the juice is lightly fined and filtered and finally bottled for your enjoyment.

The tasting notes for each vintage can be downloaded in PDF at the bottom of this page..

Drumsara Pinot Gris

Pear, lime and stone fruit characters, with a definite dry finish.

The Pinot Gris grapes, like the Pinot Noir, are allowed to cool overnight and then de-stemed The grapes then enter the wine press which gently increases pressure over a three hour period. The first juice to be extracted is called 'free run' which amounts to 90% of the total juice. Hard press juice is then extracted under higher pressure, then fined and blended with the free run juice by the winemaker.

The juices are cooled to eight degrees during the following two days after which it is transferred to the fermentation tank. The juice is warmed to 16 - 18 degrees and then the yeast is added . The juice ferments for up to 15 days. This slow fermentation process ensures intensity of aromas.

The juice is then 'cold stabilized' to reduce acid levels and then gently filtered, ready for bottling.

Our Pinot Gris is a nicely weighted wine, displaying a good balance of sugar and acid. This is a great wine to accompany with food. Serve with lightly spiced chicken salad or barbecued scallops and crayfish.

This lively Pinot Gris drinks very well when accompanied with a crisp pear/apple, blue cheese, walnut and rocket salad, simply dressed with a good quality olive oil.

Drumsara Pinot Rose

Distinctive hints of strawberry and cooked rhubarb on the nose, this wine displays some subtle sweetness.

Our Pinot Rose is made in a similar way to the Pinot Gris up until the fermentation stage when the wine is racked of the yeast lies, to keep all the fruitiness and floral character of the Pinot Rosé. Some really fine lies are kept to give some fatness and great mouth feel to the wine. The wine will stay in full tanks and away from oxygen to retain the best aromas.

A great summer wine, to be enjoyed with antipasto platters, and cold cut meats like ham, salami and pate. Also to be enjoyed at summer time barbecues. For something different, but successful: use the wine to make a jelly, setting it with some gelatin and layering it in a trifle with your favourite berries, sponge and custard.