Our Pinot Gris was picked over a period of six days with each block being picked at its optimum ripeness. The fruit was whole bunch pressed and then was allowed to undergo wild fermentation, with 40% of the juice being fermented in large Hungarian and French oak barrels (500L Puncheons). The wine was then left on its lees for six months with the barrels being stirred fortnightly to help release the wild yeast characters from the dead yeast cells.
- VIC - Other Victorian
Faint pink-bronze; has a positive and appealing varietal expression, nashi pear to the fore, wisps of green apple behind the pear. All works well in a very good example of pinot gris. James Halliday, Rating 95, 27th July 2015
Winery Tasting Notes
This Gris is full and round with the Hungarian oak giving the nose and palate warm vanillin notes that complement the ripe pear characters of the fruit. The finish is long and flavoursome. This wine has great complexity from the oak and fruit.
Perfect for drinking now but it will age well for eight years allowing the oak flavours to further integrate and making the wine more savoury.