We take the full complement of liberties with the Pinot Gris crafting it in the Alsatian style with lower acidity, rich and full bodied. I love the way the barrel fermented parcels mingle with the fruit on the palate enhancing the spicy pear notes; how the small amount of residual sugar carries the fleshiness of the fruit and the abundance of texture that evolves from the lees stirring. It makes for a great food wine where you want the texture and substance of the wine rather than relying on an overabundance of flavour to compliment a dish rather than clash with it.
- 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.