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2021 Pinot Gris

2021 Pinot Gris

Beechworth, VIC

Pinot Gris grapes can be quite coloured, even pink in some years; this wine is a lovely yellow/green. The initial palate of ginger, pear and beeswax is carried by a zesty acidic backbone. Excellent fruit weight on the palate and not too high in alcohol at 12.6%. A delightful Pinot Gris that just asks to be consumed.

CRU $315.00  I  SVC $297.00   

In Stock
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$30.00
/ Bottle
SKU: 21PGRBWW7L
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$360.00
/ Case of 12
 
Wine Specs
Vintage
2021
Varietal
Pinot Gris
Acid
6.76g/L
pH
3.23
Residual Sugar
1.10g/L
Alcohol %
12.6
Wine Profile
Tasting Notes
Pinot Gris grapes can be quite coloured, even pink in some years; this wine is a lovely yellow/green. The initial palate of ginger, pear and beeswax is carried by a zesty acidic backbone. Excellent fruit weight on the palate and not too high in alcohol at 12.6%. A delightful Pinot Gris that just asks to be consumed.
Winemaker 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 wines benefit from the cooler terroir but still have richness to them. 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. A very compact harvest at Beechworth for Pinot Gris, Chardonnay and Pinot Noir due to rainfall in mid-January. All varieties picked in clear weather at perfect ripeness.
Food Pairing
While some Northern Hemisphere examples age well, this wine is best consumed in its youth accompanied by the Alsace specialty, Foie Gras.
Production
Processing involved machine picking in the cool of the night then top tipped straight into the press, down the road at Oxley. The racked juice was transported to the Hunter Valley for fermentation in stainless steel. As per previous years, the pressings component was fermented in old French oak barrels.
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