The label contains a discussion of the popularity of Sauvignon Blanc in Australia and proposes that Gris may be the next big thing to displace it. Nothing new there. What’s of greater interest is that winemaker Ray Nadeson seems to rate Gris highly as grape/style when handled properly. And a wine like this gives him every reason to.
There’s no residual sugar apparent but it has flesh, body and real textural appeal. It’s nutty, rounded and full with aromas and flavours of poached pear, baking spice, sea spray and a shake of pepper. Fried bread and beeswax straddle mouthfeel and flavour. Some pleasing phenolics. Not a sweet wine, not even really that fruit sweet. Pulls clean and dry through a finish that offers some definition and shape. Has good reach as well. I’d go this with a pulled pork sandwich any day of the week. 92
Tasted: November 2013