Silex Pinot Gris 2018 (12 x 750mL) Mount Gambier GI

MATURATION

Fermentation in stainless steel was preceded by 12 hrs of skin contact and followed by 4 weeks of stirring on yeast lees.

WINEMAKERS NOTES

The Silex vineyard is located at Kongorong, some 80 kilometres South of Coonawarra in the Mount Gambier geographical region. The district has been famous for quite some time for its cheddar cheese. It also has a small and very specialized grapegrowing community. Its proximity to the Southern Ocean and the cold afternoon/evening sea breezes that blow most days during the growing season make it one of the coolest places in Australia to grow grapes. This coolness results in a slow extended ripening period delivering high natural acidity and delicate fruit characters.

Silex is a term used in Europe to describe flint or chert rock. The weathered limestone at this site has an extremely hard flint-like cap and only a shallow layer of red clay/loam soil for the vine roots to exploit. This and the weather make viticulture a real challenge.

The 2018 vintage was very early but harvesting was delay just long enough to lower extremely high acid levels so that a balanced wine was achieved without a large amount of residual sugar being left in the wine. Typical cool climate delicate fruit characters were still captured.

Time in the bottle will see the yeastiness fade more into the background and the pear/nashi characters will become more obvious. Toasty bottle age will add complexity if you can resist the temptation for 3 to 5 years in the cellar.

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Silex Pinot Gris 2018 (12 x 750mL) Mount Gambier GI

Silex Pinot Gris 2018 (12 x 750mL) Mount Gambier GI

Lot No: 0009-2486255

MATURATION

Fermentation in stainless steel was preceded by 12 hrs of skin contact and followed by 4 weeks of stirring on yeast lees. WINEMAKERS NOTES The Silex vineyard is located at Kongorong, some 80 kilometres South of Coonawarra in the Mount Gambier geographical region. The district has been famous for quite some time for its cheddar cheese. It also has a small and very specialized grapegrowing community. Its proximity to the Southern Ocean and the cold afternoon/evening sea breezes that blow most days during the growing season make it one of the coolest places in Australia to grow grapes. This coolness results in a slow extended ripening period delivering high natural acidity and delicate fruit characters. Silex is a term used in Europe to describe flint or chert rock. The weathered limestone at this site has an extremely hard flint-like cap and only a shallow layer of red clay/loam soil for the vine roots to exploit. This and the weather make viticulture a real challenge.The 2018 vintage was very early but harvesting was delay just long enough to lower extremely high acid levels so that a balanced wine was achieved without a large amount of residual sugar being left in the wine. Typical cool climate delicate fruit characters were still captured.Time in the bottle will see the yeastiness fade more into the background and the pear/nashi characters will become more obvious. Toasty bottle age will add complexity if you can resist the temptation for 3 to 5 years in the cellar. (270334-6)

RRP$25

$12.42
per Bottle

$149
per package

Bid to win

Overview

MATURATION

Fermentation in stainless steel was preceded by 12 hrs of skin contact and followed by 4 weeks of stirring on yeast lees.

WINEMAKERS NOTES

The Silex vineyard is located at Kongorong, some 80 kilometres South of Coonawarra in the Mount Gambier geographical region. The district has been famous for quite some time for its cheddar cheese. It also has a small and very specialized grapegrowing community. Its proximity to the Southern Ocean and the cold afternoon/evening sea breezes that blow most days during the growing season make it one of the coolest places in Australia to grow grapes. This coolness results in a slow extended ripening period delivering high natural acidity and delicate fruit characters.

Silex is a term used in Europe to describe flint or chert rock. The weathered limestone at this site has an extremely hard flint-like cap and only a shallow layer of red clay/loam soil for the vine roots to exploit. This and the weather make viticulture a real challenge.

The 2018 vintage was very early but harvesting was delay just long enough to lower extremely high acid levels so that a balanced wine was achieved without a large amount of residual sugar being left in the wine. Typical cool climate delicate fruit characters were still captured.

Time in the bottle will see the yeastiness fade more into the background and the pear/nashi characters will become more obvious. Toasty bottle age will add complexity if you can resist the temptation for 3 to 5 years in the cellar.

Region:
SA - Other South Australian
State:
South Australia
Country:
Australia

Winery Tasting Notes

COLOUR

Obvious blush/copper tones

NOSE

Nashi, muskstick and rosewater aromas. Very fresh and floral

PALATE

Pear and apple flavours with a mouth filling texture.

Medals & Trophies

Bronze

2018 Adelaide Wine Show