Pinot gris

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.

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.

Medium term but pretty good as a young wine


VARIETY  Pinot gris with just a dash of pinot noir

VINEYARD  Long Rail Gully, Murrumbateman, Johansen Tumbarumba, Freenman Hilltops

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 very hot, dry early on but some nice rain in january

WINEMAKING NOTES  All sorts of shenanigans went on this year after being inspired by the beautiful colour of last year's gris: we used some carbonic action to bring out the spice and other savoury elements that linger deep in the pinot gris berry and skin, then we held a few batches on skins for 3-5 days to add texture  and finallly whole-bunch pressed another batch to preserve the fresh fruit aromatics. Each batch was fermented in oak, concrete, ceramic and inox. So yeh, a lot going on and so much fun to make,

ANALYSIS  pH3.5, TA 5.6g/l, RS 0.3g/l, FSO2 20ppm. 

BOTTLED  June 2019, unfiltered and nothing added besides a twist of sulphite to get the wine into bottle

PRODUCTION  500 dozen