I’ve been told the most refreshing thing you can do is running head long into the surf at St Andrews beach down on Mornington Peninsula. That said though, it’s winter now so instead I’m going to advise you crack open a bottle of this instead. Everything about this is fresh; the nose is brimming with ripe pear and peach, florals, and a slight picked-straight-from-the-garden herb aroma. The flavours build up the fruit elements with the noticeable addition of ripe peach or nectarine. It all amounts to something very lively, crisp, and deliciously “crunchy”. Definitely better than a cold dip.
Awards and Accolades
2013 Vintage: 93 Points - James Halliday, Australian Wine Companion "Hand-picked, whole bunch-pressed, wild yeast-fermented in used French barriques. Pale pink-bronze; a pinot gris with attitude and complexity, a gris if ever there was one; the only query is the alcohol, answerable by appropriate food, anything with an Alsace flavour."
From the Winery Vines were spur pruned and shoot thinned to 24 shoots per vine on VSP. A reasonable canopy was maintained through summer as we intended these grapes more ‘hang-time’ for a more fruity, luscious Gris style. Watering was reduced post Christmas except when excessive temperatures were forecast. Harvest 23rd March.
The fruit was top-loaded to the press without crushing or de-stemming to avoid extraction of harsh phenolics or flavours and then pressed gently to tank. It underwent a 24 hour settling before being racked for fermentation in a combination of tank and older French oak barriques. Natural indigenous yeasts were allowed to commence the ferment in the barrels, while selected yeasts were used for the tank fermentation.
