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2016 was a very hot, dry year, giving concentrated flavours and somewhat lower acidity than in our previous vintages of Pinot Gris. The wine has that much loved, beautiful copper colour derived from leaving the skins in contact with the juice for 48 hours before pressing and starting the fermentation. The skin contact imparts fruit complexity and some tannin to the wine resulting in a surprisingly complex finish which follows delicious apricot and orange fruit flavours. It’s a wine style that dates back hundreds of years and is our favourite way of making Pinot Gris!