When Pinot Gris gets some love, attention and a makeover, it can morph into something more interesting. How? 25% whole bunches, 4 days’ cold soak, 11 days on skins, wild fermentation, then pressed to used old oak for about 10 months. It’s like a rosé on steroids: plush, skinsy and phenolic yet so well handled. Complex aromas and flavours of potpourri, cranberry, dried orange rind, bitter herbs and wood smoke. The palate is all about texture, mostly savoury and finishes very dry. Moreish and incredibly satisfying; even better with antipasti, especially lardo.
93 points. Jane Faulkner, Halliday Wine Companion
|Buy 6 or more (of any wine) and receive a 10% discount.||6 - 100000||10 %|
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|Save10||1 - 6||10 %|