Pinot gris

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pinot gris 


TASTING NOTES
A little more hands off this year, more skins involved and less fussing around prior to packaging. Spicy, pink grapefruit, a hint of cranberry and strawberry even. More texture from the skin contact yet still delicate and reserved.

FOOD
Will go with lots of food but then nothing specific, richer seafood dishes that might have cream involved, grilled fish and lighter meats. Roast chicken is a neat pairing then also is quite complex South-east Asian dishes, full of chilli and aromatic herbs.

CELLARING
Medium term but pretty good as a young wine


VINTAGE  2016 

VARIETY  Pinot gris 100% 

VINEYARD  Long Rail Gully, Murrumbateman, Johannsen Tumbarumba

SOIL  Duplex, decomposed granite, red loamy clay and more basalty and rich in Tumbarumba

SLOPE  North east in Murrumbateman, not sure in the hills, east I think

VINTAGE NOTES  Coming out of one of the coldest winters we went straight into warm spring at budburst, very even grow and then hit with a light frost in December. warmed up again and got very hot in January and continued with record temperatures right through February. Amazingly this early ripener got through without being effected and was picked in late February.

WINEMAKING NOTES  Whole bunch pressed to ceramic eggs, unattended henceforth, cold settled and filtered. 

ANALYSIS  pH3.2, TA 6.8g/l, RS 0.3g/l, FSO2 20ppm. 

BOTTLED  12 June 2016

PRODUCTION  160 dozen