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Winemaker Sam Coverdale is making a statement about Pinot Gris with this wine. He, like so many in Mornington Peninsula (i.e. Kathleen Quealy, Barney Flanders and the like), believes that Pinot Gris can be truly great from this region and transcend the pidgeon hole of being nothing but a fruit-driven, dry white. His Pinot Gris is made more like a Chardonnay than a classic aromatic variety. It's whole bunch pressed to barrel with oxygenation encouraged. Once in oak, he allows the juice to go through full malolactic fermentation - something which is almost unheard of with this variety. It's a bold statement, but this truly is a flagship wine from this variety. No holds barred, Sam runs at this full steam ahead and the result is remarkable, to say the least.
What it Tastes Like
Powerful aromatics of pear, golden delicious apples, nuts and spices. Little whiff of vanilla which is nice. This is a powerhouse Gris in the mouth. It's tight but big in flavour. Mouth coating layers of citrus, cashews and sweet pear juice flow strong through the wine. It's ambitious and impressive. Epic length. And Sam has nailled it.
95 points. "A serious gris... the complexity and depth are inarguable. Intense rich aromas and flavours of nutty barrel-ferment coupled with tropical fruit notes. Concentrated and powerful." - Mike Bennie (Gourmet Traveller Wine)
Winemaking: The fruit is handpicked and whole bunched pressed using a gentle champagne press cycle. No enzymes or sulphur are used at the press tray and the juice is oxidatively handled to get rid of oxidative enzymes early on in the winemaking process. The wine is left at ambient and transferred to barrel with full solids, with minimal sulphur added. Fermentation occurs using wild yeast and it is then left unsulfured to the following summer at which time most of the wine has completed full malo- lactic fermentation . A minimal amount of sulphur is added and left in barrel for a total of 6 months where it is racked off gross lees and transferred to tank. The resulting wine is bottled using no finings and minimal filtration. Vineyard: The vineyard is managed without using herbicides or insecticides and the use of biological and good cultural practices is maximised to control disease. For the most part only organically permitted fungicides are used to control disease in the vineyard, however, on rare occasions, systemic fungicides are needed. Our plan is to gradually convert the vineyard to organic once the vineyard’s immune system is fully developed.
Closure: Screw Cap
Bottle Size: 750ml
The Mornington Peninsula has become a go-to destination for lovers of modern Australian Pinot Noir and Chardonnay. Mornington’s perfect climatic conditions for producing these varieties has seen it become, in only a relatively short time, one of the premier regions for these varieties in the country. The wines are beautiful. The best examples are wines which show a restrained power. Both intensity and elegance. It’s a region which will continue to blossom and mature for many years to come.
Pinot Gris is a variety that can take on many forms. In one instance it’s crisp, racy and light as in the case of Pinot Grigio, the next it’s round and voluptuous, and sometimes it presents as pinkish or even red! This versatility makes it an incredibly interesting grape. It loves skin contact, it loves lees stirring, it loves anything a winemaker can throw at it, but always it will show lovely perfume, tasty fruit and excellent mouthfeel. It might just be the most underestimated white variety in the country.
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