The fruit was whole bunch pressed and fermentation commenced spontaneously with ambient yeasts in entirely old French oak barriques. Once dry, the wine was left sur lie for several months prior to bottling. The wine was bottled without fining and with minimal filtration.
A slight bronze hue to the colour, the nose bursts with aromas of fleshy white pear, honey dew melon and rosewater. The textured palate is full of mandarin and apple flavours complete with a light dusting of phenolics and flows into a crisp, long and gingery finish.
Gourmet Traveller Wine, Oct/Nov 2017
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The colour is light with a slight grey tinge, the bouquet is subtle and quite complex with a subtle barrel-ferment layer over the spices and stone fruits. It’s rich and full in the mouth, round and smooth with good concentration and length. – 5 Stars
Taste, Herald Sun, August 15, 2017
This is proof that a year’s maturation can be a great benefit, allowing complexity to build. The nose is lifting, there’s a spicy, creamy, pear and guava sense to the flavours, with a note of field grasses as well, intensity coming into the palate now as you sip. – 5 Stars – Tony Love
Winefront, 8th February 2017
Masters of pinot gris, Kooyong, go hand in hand with Port Phillip Estate, so the expectation is great for gris under this label, or at least high-ish. A reliable offering. Lavished with white pear character and sweet stone fruit character, this is an approachable, frisky white of good gris character. Shows some slipperiness in texture, a touch of floral lift in aroma and mouth perfume, cool, clean finish. It’s perhaps a little watery in its flavour profile, but that doesn’t detract from actually drinking it, and a touch of chalkiness through the finish works well. As always, smart packaging seals the deal. – 90 points – Mike Bennie