Introduction: Ninth Island, although often shrouded by ocean mists, is visible from our vineyards in northern Tasmania. The island name has been used for our range of fresh, early drinking style wines that capture the distinctive cool-climate flavours and nature of Tasmania.

Season: The 2011 growing season was characterized by almost perfect growing conditions for flowering and fruit set, followed by long warm summer ripening days in the season. As a result of well balanced vines the small bunches and berries have contributed to this intensely perfumed Pinot Grigio which has achieved lush flavor ripeness, soft delicate aromatics that are balanced by a well-integrated acid spine.

Soil: The grapes were grown on a mixture of the Ferrosols (Volcanic soils) of our Pipers Brook vineyards, Brown Chromosol and Vertosol soils (Black Cracking Clays) of our Tamar Valley vineyards. Both soil types have excellent water holding capacity, offering a steady supply of moisture and nourishment to the vines throughout the growing season.

Viticulture: Pinot Grigio, also known as Pinot Gris, is a variety that thrives in coolest of climates like northern Tasmania where our vineyards are based. The grapes are sourced from the renowned Pipers River district and the Tamar Valley wine regions, and were harvested in early April from low-cropping vines. These vines are grown on spur pruned Vertical Shoot Positioned trellises, which helps to expose the ripening bunches to the sun, thus achieving full ripeness and well-balanced flavors.

Winemaking: Our aim in the winemaking of this style is to maximise all the natural, cool climate flavours and aromas distinctive to Pinot Grigio from our region, the grapes are carefully crushed and de-stemmed using full protective handling techniques that avoid any juice oxidation or browning. The juice is then clarified and fermented slowly at cool temperatures in stainless steel vats. To maximise the retention of fresh fruit flavours and aromas, the resultant wine is bottled early under screw cap, producing a style that is intensely aromatic with a well-integrated crisp acid finish.

Analysis: Alcohol: 13.5% ~ Titratable acidity: 7.0 g/L ~ pH: 3.10

Tasting Notes

Colour: Pale golden straw, with a slight coppery hue.

Bouquet: Gently lifted bouquet of rose petal and pot pourri with lush exotic tropical fruits, dried banana chips, Turkish delight and the soft hints of musk talc and sweet Asian spice.

Palate: A lush full-bodied palate, flavour reminiscent of freshly squeezed exotic tropical fruits; paw-paw, mango, banana passion fruit, all with the soft and elegant alluring flavours of a ripe tropical punch that finishes lively and fresh with zingy crisp acid and lingering fruit.

Ageing potential: Will drink well to 2013, with likely best year 2012.

Food suggestion: A Pinot Grigio made for your enjoyment, yet versatile and complex enough to match with a wide array of different appetizers & cuisine; Alsatian Onion Tart, Perfect with seafood, such as fried calamari, is a natural with oysters, clams and crab, white bait, fresh crayfish/lobster, spicy tuna, salt & pepper squid, pan-fried ocean trout, Sashimi/sushi dishes, grilled veggies, cream-sauce pasta€s or simply a Caesar Salad, If you love goats cheese Pinot Grigio is a perfect match.