Spring Vale Pinot Gris showcases both the depth and aromatic characteristics of this variety. The palate is beautifully textured from time on lees in barrel and is layered with stone fruit and nougat. Persistent fine tannins and phenolics give length and will pair nicely with east coast periwinkles in sea urchin butter sauce.
Pinot Gris vines were planted at Spring Vale in 1996 and they certainly like it here! As the vines have matured, the quality of fruit and depth of flavour have carried through into wines of great texture and persistence.
The 2016 vintage began with drought, then floods, followed by high humidity so it wasn’t without challenges! Attention to detail in the vineyard saw that only the best fruit was picked after which it was destemmed into the press and a fully clarified juice achieved using floatation.
The juice was transferred to a selection of 228L barriques and 500L puncheons, then inoculated with our favourite yeasts and fermented in our cool room. After spending 6 weeks on lees all batches were blended, stabilised, lightly fined for balance, then filtered through the cross flow to be ready for bottling.
Yet again the Pinot Gris has been great to work with and the combined effect of barrel fermentation then lees stirring within French oak has resulted in a wine that marries uplifted fruit with great palate texture.