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"Pinot gris from the Lismore block always achieves optimum flavours later in the season, at around 26 Brix. As a result, we pick relatively late to achieve a wine closer to the plump and luscious style of pinot gris made famous in the Alsace region of France, rather than the leaner, generally bone-dry ‘pinot grigio’ version, popular in the north of Italy. The long finale to a wonderful season has delivered a very pure fruit expression of Pinot Gris – bronze skinned pear, figs and poached quince, with floral aromas of jasmine and a hint of baked custard. The wine is rich, but remains finely structured and beautifully balanced. With 11g/l residual sugar, it is gorgeous with Thai and other Asian influenced food, or simply enjoy as an aperitif."
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