| Our Price: $24.99 / bottle |
Case: 6 bottles
Case Price: $149.94
Pure grigio scents of nashi pear and white florals combine with some mineral notes of slate and flint, together with some creamy lees aromas. On the palate, there’s freshness and a crunch of crisp fruit supported by a supple and textural framework. A perfect food wine – pair it with salt and pepper calamari.
Crafted to reflect the grigio style made famous by the Italians. The fruit for this wine is sourced from a selection of our sites across the Mornington Peninsula. The grapes were whole bunch pressed with 80% going to stainless steel tanks followed by cold settling. The juice was then racked (decanted) off solids followed by inoculation with the yeast strain QA23 and fermented between 14 and 16 degrees Celsius to preserve fruit purity and freshness. Twenty percent of the blend was aerobically handled and whole-bunch pressed directly to old French oak barriques, with a small solids component and wild-fermented. Following fermentation, the tank fermented component had a high percentage of yeast lees from the 2016 vintage added back and the wine was stirred twice weekly until blending. Every effort was made to preserve varietal character and freshness, whilst utilising some barrel and lees work to build in additional mouthfeel, structure and texture.
Harvest Date Early March 2017
Residual Sugar Dry
Cases Product 1285 dozen (Bottled July 2017) cases
94Pts Campbell Mattinson - Flushed with pear, barley and lemon flavours, bushed with musk and spice, juicy with acidity. Tip top pinot gris.