The word grigio means grey in Italian but the colour of Pinot Grigio varies in hue depending on climatic conditions during the growing season. This years wine is bright medium green with yellow and gold tinges. It has a sweet aroma of melon and tangerines with a touch of spice and flint. The wine is well balanced between fruitiness and acidity. The flavour is distinctive, complex crisp and lively. This crisp steely dry white is excellent when served chilled in warmer weather.Cellaring: Drink now, not one for the cellar.Food Accompaniment: Pinot Grigio has an easy to please flexibility when it comes to paring with food. The forward fruit characters and flavoursome but not too weighty palate means that it comfortably soaks up a range of cuisines. It becomes a wine that you could drink before a meal and during a meal, particularly lunch. If you’re searing some seafood, tossing a Thai beef salad together, Pinot Grigio would be the perfect match.
How was it made?
Pinot Grigio is the common Italian name for the French variety Pinot Gris. It is thought to have originated from a mutation of Pinot Noir in Burgundy during the 14th century. Itmigrated to Alsace and later to Italy. Today it is one of the most popular white wines in north eastern USA. Plantings throughout Australia have increased in recent years.The Pinot Grigio grapes were gently whole bunch pressed without crushing to minimise solids and bitterness from skins and to accentuate fruit character. After cold settling in tanks for 25 hours the juice was racked and inoculated with a neutral yeast. The juice was fermented at cool temperatures 12-15°C and fermentation lasted 3 weeks. The wine was stored on lees for 3 months prior to bottling.