James Halliday's Australian Wine Companion says...
“Very good gris here. Pear, apple, honeysuckle, jasmine. Viscous as a gris should be, with faint pumise like pucker and free-flow transparent acidity from fore to aft, given lift by some unresolved spritz. This is richly endowed of texture and yet, fresh and effortless in its showcase of ripe fruit flavours.”
The Pinot Gris was harvested at full ripeness to gain rich flavours and texture. The bunches were gently destemmed without crushing and soaked on skins for 4 hours prior to air bag pressing. Fermentation temperature was held between 15 and 20˚C to retain natural fruit aromatics.
Appearance: Bright, clear, pale straw with tinges of green
Aroma: Melon and crunchy pear, hints of tropicality
Palate: A rich but lively palate of crunchy pear and lemon complimented by floral and peach notes. A long clean backbone of bright cool climate acidity and minerality gives elegance and length.
Food Match: White fleshed fish, molluscs, pork belly, fresh curd goats cheese