As with all our grapes, the fruit was hand-picked and whole bunch pressed to avoid any colour extraction from the pale purple skins of the Gris. The juice was then settled and racked when still quite cloudy, to give the wild yeast plenty of nutrient to work with.
7% of the juice was wild-fermented in large oak vessels with the remainder being fermented by wild yeast, in stainless steel. After fermentation, the wine was kept on yeast lees until bottling with regular lees stirring.
- VIC - Other Victorian
Wild yeast-fermented, with a touch of oak maturation, provides a pinot gris with attitude, texture and structure. The suggestion on the back label that it will cellar for up to eight years is an ambit claim if ever there was one. Rating 90 - James Halliday, Australian Wine Companion (MAR/2013)
Winery Tasting Notes
The wine is a lovely pale straw with green tints.
The nose shows lovely ripe pear aromas.
The palate also shows pears, with distinct stone fruit characters.
Enjoy this wine with flavoursome white meat dishes such as roast chicken with lemon stuffing.
Enjoy now or cellar for up to ten years.