Our Pinot Gris is grown on a gravel base covered in red loam with patches of riverbed silt. Facing north this soil forms part of the western bank of the Derwent river. Our Pinot Gris plot was planted in 1991, the vines now being close to 30 years old. The vine’s root system is now well established deep into the soil horizons below. The gravel element infuses a perfumed aroma and contributes savouriness and minerality to the palate. Southern Tasmania allows its crops a long and mostly mild and dry ripening period bestowing tiers of flavour. This wine’s texture is generally attributed to barrel fermentation. As well, the grape’s thick skins and the vine’s low yields, often unique to cool climate biodynamic viticulture, creates body. Steve and Marco artfully and skillfully ferment the grapes into wine that is more akin to European Pinot Gris examples rather than those produced in Australia. This is due to small batch winemaking where the grapes are processed as soon as they are picked and the must is fermented on full lees in puncheons (100% 500L French oak barrels) with a portion chilled and left on skins for 2 nights. Colour and tannin are extracted by this cold soaking technique. Rested over winter in the same puncheons, the wine is then bottled in early summer.
Tasting note: In the glass our 2023 Pinot Gris shows a slight golden blush. The nose builds with cut straw, rose perfume and spice. The palate's texture is lucious with ripe fruit characters, apricot, pear and quince. The ample tannin and alcohol cut the palate's sweetness, as the 2023 vintage is less dry than the past 2 vintages, and the finish is long and clean. We recommend matching this wine with delicious white meat dishes, assorted cheeses and lightly sautéed summer greens.