All wines over $25 per bottle will be vintage specific. In the case the listed vintage is out of stock, we will inform you via email for approval to go ahead.
About This Wine
The grapes naturally cooled by the low over night temperatures are carefully hand harvested during the very early morning hours in mid April, The fruit is then crushed with immediate processing- Our winemaking philosophy for this wine style is to capture and protect the rich natural and delicate characteristics of this flavoursome variety. Whilst in the press the fruit under goes a short period of skin contact to extract some additional flavour intensity that are locked away in the skins, this helps create a more complex rich savoury style of pinot gris. The juice is fermented slowly at very low temperatures in a combination of barrel and stainless steel. The oak influence is subtle but adds complexity and palate weight.
Copper, bronze with light golden straw - Gris, meaning grey in French, refers to the colour of the grapes; wines made from Pinot Gris often have a slight coppery hue.
Complex, with a lovely depth of aroma, the nose is blooming with fragrant pear, jonagold apple, tangelo zest and freshly dried goji berries. A hint of jasmine and gardenia potpourri blends the aroma, finishing with subtle notes of nutmeg and cinnamon spice.
The palate is generous, full bodied and dry with flavoursome poached pears in honey, apple strudel, paw-paw and goji berry fruits, that entice the palette, all combined with a sweet ginger and cinnamon spice that gives richness to a fine chalky, mineral dryness on the finish, arising from the natural skin tannins - typical of the variety and winemaking style.
An ideal wine to serve with Italian style antipasto, oven roasted turkey or other white game meats, chicken liver and brandy pate, risottos, grilled seafood, or an array of Asian and Mediterranean style dishes.
The Tasmanian wine region is a cool climate region, the most southerly of all wine regions in Australia. Due to the lower temperatures, the area grows primarily Chardonnay, Pinot Noir and Sauvignon Blanc, with smaller plantings of Riesling, Pinot Gris and Cabernet Sauvignon.
“Having been to many wine tastings over the years, I can definitely say from a personal standpoint that Tasmanian Chardonnay and Pinot noir are always ones I look forward to trying if they are on the menu. They are almost always high calibre wines that can easily compete against what the rest of the world has to offer in these varietals.” Jason C. – World Wine.
While Tasmania makes great still wines, the exceptional Chardonnay and Pinot Noir also make for excellent sparkling wines.
More recent vintages since 2005 have been positively impacted by the effects of global warming. With slightly higher temperatures the grapes are ensured to ripen fully and produce more vibrant wine.