The aim of this wine is for for texture and harmony. ‘The Cat’ loves structure and a wee bit of texture so have left some of the fruit on skins for a bit and included 30% barrel ferment (old hogsheads). Tim avoided adding acid or any other additions, as he wanted to make a slippery Pinot Gris that is easy to drink and still friendly with food. The barrels were stirred monthly to bring out creaminess and texture from the lees. Bottled fresh to retain liveliness and fresh fruit characters.