A rich, yet elegant Pinot Gris showing fragrant aromas of sweet lychees and hints of pear skin with excellent palate weight and structure.
This cool-climate wine will complement a creamy mushroom risotto or a spicy Malaysian laksa.
Recommended Food Pairings: The weight and flavour intensity of this wine make it suitable to serve with quite richly flavoured dishes including steamed barramundi, mushroom risotto or a spicy Malaysian laksa.
Growing Conditions: Pinot Gris from the Tamar Valley in the north of Tasmania. The 2018 vintage was excellent across the board and especially for white varietals.
Winemaker: Tom Wallace
Winemaking Notes: Hand-harvested fruit was pressed whole bunch to avoid colour pick up from the skins. After pressing 25% was transferred to French oak while the balance went to tank. A combination of cultured and wild yeast was used to complete the fermentation. The wine remained on yeast lees in tank and barrel to help build texture and palate weight. It was bottled with an alcohol of 14.0% a TA of 6.5g/l and a pH of 3.14.
James Halliday 01/08/2020 90 points
04/09/2020 Bronze Medal
“Hand-picked and run straight to used puncheons for wild fermentation. This is a wine with a straight backbone of acidity and lemon/lemon leaf/lemon pith and peel. Very good with casual seafood dishes.”
James Halliday 01/08/2020
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