The colour is youthful and vibrant with a golden green hue.
On the nose the pear and melon flavours are evident.
The palate has a nutty complexity and richness.
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.
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.
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.
Halliday Wine Companion 2019
- James Halliday
"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."