Raising the bar from the absolutely cracking 2016 Pinot Gris, it’s easy to see why this has rapidly become one of our best-selling wines. Loaded with lush Buerre Bosc pear & vanilla, bottled nice and early to retain the hallmark freshness we have come to love in our Gris.
Available online and in our cellar door.
2017 is a very promising vintage, that may prove to be one of the best seen in the Yarra Valley in recent memory. Plentiful frosty nights and heavy rains in winter delayed budburst, and spring continued in this mild (and wet) fashion. Bunch size in pinot gris was very small. Yields were low, around 2.5t/acre, leading to intensity of flavour but unhappy accountants. Harvested from our two blocks of pinot gris on the Napoleone Vineyard, both now 10 years old. D1V7 clone for those interested. Due to the cold nights and mild days, we harvested a touch riper than normal, around 13 baume. Most of the harvest gets a few hours skin contact to build flavour. We press hard, as much of the texture and flavour with gris comes late in the press. 30% of the wine is fermented naturally in oak (old hogsheads). The rest is fermented in tank with Alsatian isolate yeast. Lees stirred regularly. We run a relatively (for white wine) high pH, to widen the palate and enhance texture. Bottled early to retain freshness.
This month in cellar door, we say goodbye to our beloved 2011 Punt Road Sparkling and welcome in the 2012 vintage.
The base wine is a blend of 86% chardonnay (Block 12, clone I10V1) and 14% pinot noir (Block 13, clone 115) hand harvested in the early morning from our estate vineyard. 2012 was an excellent vintage for sparkling fruit, with vigorous canopies and mild conditions. Crop levels were slightly below average, leading to fruit intensity and excellent acid levels.
We took a shorter free run cut at the press to minimize phenolic extraction. A small portion was fermented in old French hogsheads. We blended with the aim of making a chardonnay dominant wine, 2012 being an outstanding year for whites in general (and the Yarra’s strongest variety!).
The wine was tiraged in September of 2012, and spent nearly four years in bottle on lees in an underground cellar at a temperature of around 10 degrees C. It was disgorged in December of 2016.
A wine exhibiting honeycomb, brioche and hazelnut kernel. Very fine bead, elegant, harmonious, zing of lemon zest to finish.
On tasting in our cellar door now, come in and let us introduce you to this wonderful wine.