2023 Pinot Gris

I lump a traditional Pinot Gris into the same category as a NZ Sav Blanc…. I'd prefer to drink a glass of water over having to endure it! HOWEVER, I bloody love skin contact Gris' they are a beast to their own.  We leave our gris sit on skins for 8-10 hours building out complexity into the wine, it turns a basic b!@ch of a wine into one that's bloody yum in my opinion! It's a wine that you could happily pair perfectly with a creamy pasta dish or couple of wedges of cheese on the back deck in Brissie with mates.

I get oodles of strawberries and cream on the palate of this one, a generous whack of natural acid we treasure across all our wines and a absolute slight effervescence.

Bit of yum gear.  I love it and hope you do to!  

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