Beautiful pear and melon flavours. Enjoy now with some spicy food or allow to improve for another 4 to 6 years.
Recommended food pairings: It’s the perfect wine with a spicy laksa or curry as the gentile sweetness balances the spicy flavours. Alternatively pair with wood fired pizza for something a bit more powerful.
Growing Conditions: The Pinot Gris grapes for this wine were taken from a selection of blocks at our Hazards vineyard on the east coast of Tasmania. The focus was to get richness and intensity by picking the grapes quite late. Hand picked to ensure minimal colour pickup from the skins at baumé levels ranging from 12.5 to 13.5.
Winemaking notes: No oak was used in the aging of this Pinot Gris. To gain more palate richness the fermentation was stopped just short of dry. It was bottled with an alcohol of 14%, a pH of 3.17 and TA of 7.4g/l.
“No suggestion of barrel fermentation or skin contact, but the sheer volume of flavour suggests the tendency to high yields has been strictly controlled. Nashi pear, spice and apple and faintly citrussy acidity provide content and support.”
James Halliday 01/08/2018
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