2023 Airlie Bank Gris on Skins

2023 was a cool vintage that produced exceptional wines across all varieties. Despite the delayed harvest caused by the cooler growing season, we were fortunate to have a mild summer with just a few hot days that allowed our fruit to mature gradually. Consequently, our wines boast complex and elegant flavours, fine tannins, and beautiful natural acidity. Our vineyard’s success this year is a testament to the hard work and dedication we put into caring for it.

Our Pinot Gris is crafted using a blend of different blocks, with 65% of the harvest undergoing 100% whole-bunch fermentation in various-sized fermenters. Another 30% of the fruit is fermented on skins in a 4-tonne fermenter with twice-daily pump overs, while the remaining 5% is left in the press for 24 hours before undergoing a wild barrel ferment in old puncheons. After 20 days, the batches are pressed into old hogsheads where they remain for three months before bottling. We add minimal SO2 the day before bottling. – Jarrod Johnson, Airlie Bank

A fantastic introduction to the joys of skin-fermented white wines – as well as the texture, flavour and pinosity to be found in well-grown Pinot Gris grapes when vinifed in this style. Notions of cherry, strawberry and nashi pear with leafy and smoky-spice undertones drift across a dry, pulpy and faintly grippy palate that makes the mouth water.