2024 TWR Pinot Gris SV 5182

We are passionate about aromatic varieties, particularly those from Alsace, so it was only a matter of time before we took on the challenge of Pinot Gris. When we first bought the property, we replanted a section of the old block with the Berry-Smith clone (also known as the Larkham clone) of Pinot Gris. We selected this particular clone for its low cropping, small bunches and small berries, as we felt it would deliver the best quality fruit. These vines are now 20 years old, and the quality of the fruit improves with each passing year.

Pinot Gris is the “sister” of Pinot Noir and shares many of its familial quirks. It is quite crop-sensitive, and to get the best out of it you really must go the extra mile in the vineyard. Like Pinot Noir, it is all shoot-thinned and bunch-thinned, and we often remove the bunch shoulders as well. This means we can bring it into the winery with fruit purity and natural acidity, as well as concentration.

All fruit for this wine was handpicked and hand-sorted. The grapes were destemmed, crushed and then airbag-pressed, with some parcels receiving extended skin contact. Free-run juice and pressings were fermented separately. The majority of the fermentation took place in stainless steel, with 17% in old French oak to add texture and complexity. The tank portions underwent slow, cool fermentation to retain aromatics, while the barrel-fermented parcels were matured in large-format neutral oak on full lees, which were stirred regularly. All parcels were given time on ferment lees to develop texture and complexity. This wine has not been fined and is suitable for vegans, vegetarians, and anyone who loves authentic, hand-made wines.

This wine is finely structured, with great fruit purity, length of flavour and a lovely fleshiness. Lifted aromas of nashi pear, raspberry, red apple and white florals lead to flavours of the same, complemented by savoury undertones from the oak and time on lees. These are balanced by a fine, supple texture and lingering minerality. This release is a dry style, showing concentration, balance and impressive texture, with layers of flavour throughout. – Anna Flowerday, TWR