2020 Pinot Gris
Rich and textural, lifted aromatics and lasting natural acidity. Tasmania’s cool climate influence is evident in this wines elegance and structure.
Up to 3 years
Aroma: Rich pear, citrus blossom, aromatic spice and barrel ferment complexities. Palate: Crisp pear and subtle spice. Rich and textural, integrated with lasting natural acidity.
Produced from grapes grown at Pipers Brook and at Strathlynn on the west bank of the Tamar River, 70km away. Northeast sites, close to Bass Strait, are subject to strong maritime influences. Hillside slopes in the Tamar Valley offer vines some protection from prevailing westerly winds, promoting warm, settled and relatively dry growing condition. Sites around Pipers Brook feature Ferrosol (volcanic) soils, while those in the Tamar Valley are Vertosol (black cracking clay) soils. Both soil types have excellent water holding capacity, offering a steady supply of moisture and nourishment to the vines throughout the growing season. Vines are grown on Vertical Shoot Positioned (VSP) trellises, which help to fully expose bunches to the sun, thus achieving optimum ripeness with well-balanced flavours and fine, natural acidity. The rich, ripe flavours of fruit from the West Tamar is balanced by the naturally high, flavoursome malic acidity that is typical of Pipers Brook. This gives structure to a tight, refreshing and complex Pinot Gris. With the foresight to planting Pinot Gris in Tasmania in 1991 we are now rewarded with stunning concentration and depth of flavours from the 25 year old vines. Fruit is hand-picked, with selective harvests taking place from mid-March to early April.
The grapes, naturally chilled by early morning temperatures, were harvested and then loaded to press without delay. Whilst in the press, the fruit underwent a short period of skin contact to help create a more complex, rich, and textural Pinot Gris. The juice was gently pressed, cold settled and racked to French oak barrels with a portion of light solids added for texture and complexity. Fermentation was achieved utilising both wild and cultured yeast, with battonage commencing once the wines approached dryness. The wine was then aged on lees in oak for 6 months, building structure, palate weight and aging potential.