I’ve been staggering these Pinot Gris reviews so that you don’t get as weary reading them as I did tasting them. Everyone I talk to tells me they sell, so I guess they’re worth covering. You can see winemaker Dom Torzi has put in some effort and to an extent it has paid off.
“Partial whole bunch pressed, free run juice only. Natural cold settling for fourteen days then racked with suspended solids remaining for partial wild yeast ferment at low temperature for eight weeks. Continuing with lees aging for another eight weeks for extra texture, weight and complexity.”
A bronzed Pinot Gris with a balanced sense of sweetness (6.6g/l rs). Stewed pears and apples, sweet brown spice and lemon curd. Curvaceous and mouth-filling with enough acidity to carry the body and weight of the wine. Mellifluous. Better than most examples out there and not over-priced. 89
Region: Mount Lofty
Tasted: December 2013