Yarra valley

2023 Airlie Bank Gris on Skins Yarra Valley 12 Pack

$312.00 /PK
$312.00
MIxed Case Volume
Contains 12 x 750ml bottles 
10 available to order
Dispatch in 6 to 8 business days
James Suckling 90

Tasting Notes

Juicy and seductive, savoury and complex. Orchard fruits, berries and musk. Spice and clove This year we were back to a 50:50 mix of skins and whole-bunch ferments. The skins ferment was 72 hours, with light hand-plunging every 12 hours during that time. The wine was pressed at 8 baumé to old puncheons. The whole-bunch ferment was on skins for 14 days, with carbonic maceration until some light pigeage on days 12 and 13. It was pressed to old puncheons to finish ferment. Both batches had two months in oak unsulphured. The wine was racked in early May, with minimal filtration and no finings. 40ppm of SO2 was added prior to bottling. This vintage we focused on prettiness with supporting notes of funk and bunch. There was no shortage of flavour about; it’s an intense year for that but also characterised by high natural acidity – perfect for skinsy styles, which can otherwise become a bit soapy. And of course I’m very pleased with the colour, a perfect match for the new label… - Tim Shand, Punt Road

Critic Reviews

Winemakers Notes

Shipping & Returns

A bottle of 2023 Airlie Bank Gris on Skins Yarra Valley 750ml White Wine
  • A bottle of 2023 Airlie Bank Gris on Skins Yarra Valley 750ml White Wine
A bottle of 2023 Airlie Bank Gris on Skins Yarra Valley 750ml White Wine

Tasting Notes

Juicy and seductive, savoury and complex. Orchard fruits, berries and musk. Spice and clove This year we were back to a 50:50 mix of skins and whole-bunch ferments. The skins ferment was 72 hours, with light hand-plunging every 12 hours during that time. The wine was pressed at 8 baumé to old puncheons. The whole-bunch ferment was on skins for 14 days, with carbonic maceration until some light pigeage on days 12 and 13. It was pressed to old puncheons to finish ferment. Both batches had two months in oak unsulphured. The wine was racked in early May, with minimal filtration and no finings. 40ppm of SO2 was added prior to bottling. This vintage we focused on prettiness with supporting notes of funk and bunch. There was no shortage of flavour about; it’s an intense year for that but also characterised by high natural acidity – perfect for skinsy styles, which can otherwise become a bit soapy. And of course I’m very pleased with the colour, a perfect match for the new label… - Tim Shand, Punt Road