The Evans & Tate Story
Evans and Tate was founded by John Evans in 1974. The estate lies in the Wilyabrup district of the Margaret River region. The site was selected for its well drained gravel soils, Mediterranean climate and maritime location. The winery has a strong international presence and can be found exported to over 14 countries across the world. Evans and Tate are one of Western Australia’s original wineries. The wines of Evans and Tate highlight the hero grape varieties of Margaret River, including Chardonnay, Cabernet Sauvignon and Semillon Sauvignon Blanc blends.
Why's this wine for you?
Evans and Tate are legends of the Australian wine industry and one of the original Margaret Riverproducers. The winery was first to produce a Pinot Gris from Margaret River in 2011 and has every year since. The learnings over these 11 years have produced a 2021 wine that exudes Gris character even though it was a challenging vintage to do so. This Pinot Gris is stunning value, lovely ripe fruit and texture but with plenty of texture. A real find!
(6 or more)
$15.99 per bottle

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The Brief
Net Volume
Cellar to
Sweet Very Dry
Wine Scale 4
How's it taste?
Aromas and flavours of crunchy fresh pear, gardenia flower with a touch of ginger spiced apple and fresh bee wax. The palate has lovely flesh and richness whilst still retaining a refreshing but soft acid line and dry finish.Spot on ripeness and overall body of the wine makes for a hugely flavoursome and memorable wine experience.
How was it made?
Picked as cold as possible and later than all our other white varieties at peak maturity - at the height of flavour development but lowering acidity – critical for this variety and style. The cold juice was quickly extracted from the must to avoid longer than necessary skin contact as this variety has thick, phenolic skins. The juice was handled using subtle oxidative techniques without the use of SO2. The cold must was then quickly drained via an airbag press which is the gentlest method to liberate the free-run juice fraction which was then kept separate. This juice was allowed to settle overnight before being rough racked off heavy solids the next day to produce a slightly cloudy juice ready for fermentation – with the aim of contributing a touch of complexing savoury aromatics and texture to the final wine whilst also preserving primary floral aromatics that Pinot Gris is renowned for. 40% was fermented in used French oak 500L puncheons. Following ferment, the wine was chilled and remained on yeast lees for 5 months with monthly lees stirring prior to bottling.
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