Orange, Mudgee 11.4% Screwcap $20
Why “Grigio”? It’s packed with fresh acidity and is low in alcohol – typical Italian style
Ok, fair enough. 20% of the fruit did go through malolactic fermentation though, so there is a gentler side to the wine. I’m a straight up kind of guy when it comes to Grigio; lean and mean is how I like them…but the malo does add textural interest and that’s all the rage at the moment.
It’s a simple flavour profile, appropriately concentrating on nashi pears and nuts. The aromas and flavours are very shy and I like to see that in the variety. Minerality is crucial and this has it in spades. Let’s just say I’m very much in agreement with Justin Bubb (Babo Wines):
“Pinot grigio is all about freshness and food and calling for a second bottle. Producers need to recognise the variety’s limitations and make wines that are leaner, simpler and fresher”
David Lowe seems to have captured this idea very well. The 2010 Tinja Pinot Grigio doesn’t hog the limelight. Let some gorgeous fresh seafood do that. The wine is there to wash it down. And that, my friends, is an under-rated thing when it comes to this variety.
Winery website- http://www.lowewine.com/
my sentiments exactly, keep the wine simple,fresh and mineral, let the food do the talking
Even my favourite Australian Grigio, Pizzini's standard, stays pretty much within those specs (although it still stands out amongst other Grigios). So long as it's no more than $20ish, the style certainly has a place at my table.