An introductory release this Pinot Gris is made in the richer, spicier, higher alcohol style developed in Alsace. The fruit was sourced from the Northern edge of the Adelaide Hills which enables the fruit to ripen to a suitable sweetness whilst the cool nights help retain the natural, crisp acidity. Inoculation with aromatic yeast with ferments ran at cool temperatures in order to retain valuable volatiles.
Four months of lees stirring post fermentation and 2% barrel fermentation were undertaken in order to compliment the mid palate texture and complexity. We’ve done the hard work to guarantee this drop will go a long way to ‘getting your Mojo working!”
- SA - Adelaide / Adelaide Hills
- South Australia
Winery Tasting Notes
Fragrantly if not floral nose of honeysuckle, spice, with a lift of marzipan and struck match.
Full, smooth palate of fleshy nashi pear and stone fruit, tinges of light spice and an underlying slate like complexity. The mid palate is unctuously textural with a nougat creaminess and richness, derived from lees stirring complimented by the tiniest hint of toasty character from barrel ferment. The balanced, mineral acidity provides structure and leads to a dry, firm finish.
Freshly shucked oysters on the beach to start, followed by Thai fish cakes and fresh mussels in a pot with white wine, garlic, chilli and corriander.