We aim to have all wines be vintage specific. In the case the listed vintage is out of stock and you note you would like that particular vintage, we will inform you via email for approval to go ahead.
The Wine Front – Very nicely done, and very nicely balanced too. Pears, a little spice, some nutty complexity, subtle tropical fruit, clean acidity, even a touch of flint, and watermelon rind on a good finish. Excellent.
About This Wine
Pinot Grigio is a grape variety that is one of the oldest in the world but has only recently started to gain a following in Australia. A long time favorite in Europe, especially Italy, Pinot Grigio has now started to be enjoyed by the Australian drinking public for it's unique flavours and delicious textural qualities. Pinot Grigio can be quite confusing as the styles can vary greatly depending on when and how the winemaker chooses to pick and process the fruit. Gris can be picked early and processed entirely in tank which results in a tight, mineral, sometimes flinty wine, while at the other end of the spectrum, fruit can be picked late, fermented in barrel with the resultant wine being quite viscous, displaying full ripe fruit flavours and an almost oily finish on the palate.
Yarra Valley Wine
The Yarra Valley wine region is the most important area of wine production in Victoria today, and with its proximity to Melbourne, also the most visited in the state.
Yarra Valley is split into the Upper Yarra and the valley floor. The Upper Yarra is cooler in climate due to its elevation and coupled with younger, fertile, red soils produces most of the region’s notable varietals: Chardonnay and Pinot Noir. The valley floor is warmer and has predominantly grey soils with pockets of granite and limestone.
Pinot noir has long been considered a notoriously difficult variety to grow. However, the cool climate and longer growing seasons of the Yarra Valley allow the fruit to develop full flavoured and ripe character.
Chardonnay in the past has long been associated with a deep oily, buttery style that experiences full malolactic fermentation and great amounts of oak. This style has since fallen out of favour and wine makers in the Yarra Valley have capitalized on this trend to produce leaner, acid driven Chardonnays that are closer in style to those from Burgundy.