2018 Barringwood Pinot Gris
Here's a beautifully textured Tasmanian Pinot Gris that shows just how delicious the best wines can be.
What's the secret? Well the Barringwood team use grapes at varying ripeness levels to give more complexity and balance. The result has flavour but also acidity, freshness and life.
Barringwood may not be a well known label yet, but this wine sure puts a good case forward?
How's it taste?
A rich but lively palate of crunchy pear and lemon complimented by floral and peach notes. A long clean backbone of bright cool climate acidity and minerality gives elegance and length.
How was it made?
The Pinot Gris was harvested at full ripeness to gain rich flavours and texture. The bunches were gently destemmed without crushing and soaked on skins for 4 hours prior to air bag pressing. Fermentation temperature was held between 15 and 20˚C to retain natural fruit aromatics.
Who made it?
In 2012 Vanessa and Neville Bagot were visiting Vanessa’s beloved home state of Tasmania, when they were made aware that Barringwood Park Vineyard (as it was then called) was for sale. A single visit to the stunning site along with wine tasting captivated them. Perhaps it is too simplistic to say they liked the wine so much they bought the vineyard, but it’s not too far from the mark. The first vines at Barringwood’s original Lower Barrington vineyard were planted on the site of a working sawmill in 1993. Vanessa and Neville have planted two new vineyards in Evandale and Cranbrook, in addition to the original Lower Barrington plantings. Barringwood Vineyard has one of the longest growing seasons in Tasmania giving their wines delicacy and elegance along with a classic backbone of cool climate acidity. Since the first vintage in 1998, Barringwood’s multi award winning single vineyard wines have consistently been among Tasmania’s best.
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