Pinot Gris
2014
Beechworth VIC
Tasting Notes
Lifted pear and floral aromas is
definitely synonymous with Pinot Gris.
The alcohol at 13% is balanced without
any sign of oiliness and there’s plenty of
musk fruit and natural richness from the
slight phenolic grip that this variety has.
The tropical fruit is balanced by a zesty
acid.
Winemakers Comments
Pinot Gris is widely planted in Alsace, France and is in fact a
mutation of Pinot Noir, best noted for its coloured berries and
sometimes deeply coloured wine (for a white that is). Pinot Grigio,
as it is known in Italy, ranges from a full bodied white to a rather
plain wine if picked before full ripeness. In terms of winemaking
technique, both the French and Italians often leave some juice
solids in the ferment to produce a fuller style.
Here the wine benefits from the cooler terrior but still has
richness to it. The true character of Alsatian Pinot Gris lies
somewhere between the intense perfume and musk of
Gewurztraminer, and the floral finesse and purity of Riesling.
Vinification
An excellent 2013 vintage and then a mild winter and early 2013
spring had everyone looking forward to 2014. The frost event of
October 18 was so widespread that vineyards from central
Victoria right through to Cowra and Orange in the NSW Hilltops
were affected. The Indigo Vineyard lost quite a lot of fruit and then
to really test the vineyard crew, temperatures in late December hit
41C, and 44C in mid-January. Some rain, nearly 50mm in late
January did cool things down. We had a lower production of Pinot
Gris and picked a bit earlier than usual. Processing involved crush,
drain, and chill of the juice at Milawa. The racked juice is then
transported to the Hunter Valley where fermentation is in stainless
steel tanks. This year we fermented approximately 30% in oak for 2
months.
VARIETY
Pinot Gris
REGION
Beechworth VIC
TECHNICAL DATA
Alcohol
13.0%
pH
3.23
Acidity
7.10g/L
Residual Sugar
7.3g/L
Closure
Screwcap
Availability
750ml
RRP
A$28
Food | Drink
Great accompanied with the Alsace specialty, Foie Gras. A terrine or
rich consommé will be just as enjoyable.
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Contact
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