Pipers Tasmania Pinot Grigio 2022
NEW VINTAGE RELEASE PREVIOUS VINTAGE 90 POINT RATED THE WINE FRONT & HIGHLY RATED THE REAL REVIEW
- ★★★★★ ★★★★★ 0 out of 5 stars.
- PREVIOUS VINTAGE 90 POINT RATED GARY WALSH THE WINE FRONT
- PREVIOUS VINTAGE HIGHLY RATED STUART KNOX THE REAL REVIEW
- 5 RED STAR RATED WINERY WINERY JAMES HALLIDAY WINE COMPANION
- PRODUCED BY PIPERS BROOK ESTATE
This wine has a floral and complex but persistent bouquet; the nose is blooming with fragrance of nashi pear, jonagold apple, tangelo zest and freshly dried goji berries. A potpourri blend of floral and fruit aroma’s, with layers of sweet spices to the finish. The colour is light golden straw - Gris, meaning grey in French, refers to the colour of the grapes; as wines made from Pinot Gris often have a slight coppery hue. The palate is generous, full bodied and dry, with long flavoursome fruits arising from the natural skin tannins - typical of the variety and winemaking style. An ideal wine to serve with Italian style antipasto, oven roasted turkey or other white game meats, chicken liver and brandy pate, risottos or grilled seafood.
Produced from grapes grown at Pipers Brook and at Strathlynn on the west bank of the Tamar River, 70km away. Northeast sites, close to Bass Strait, are subject to strong maritime influences. Hillside slopes in the Tamar Valley offer vines some protection from prevailing westerly winds, promoting warm, settled and relatively dry growing condition. Sites around Pipers Brook feature Ferrosol (volcanic) soils, while those in the Tamar Valley are Vertosol (black cracking clay) soils. Both soil types have excellent water holding capacity, offering a steady supply of moisture and nourishment to the vines throughout the growing season. Vines are grown on Vertical Shoot Positioned (VSP) trellises, which help to fully expose bunches to the sun, thus achieving optimum ripeness with well-balanced flavours and fine, natural acidity. The rich, ripe flavours of fruit from the West Tamar is balanced by the naturally high, flavoursome malic acidity that is typical of Pipers Brook. This gives structure to a tight, refreshing and complex Pinot Gris. With the foresight to planting Pinot Gris in Tasmania in 1991 we are now rewarded with stunning concentration and depth of flavours from the 25 year old vines. Fruit is hand-picked, with selective harvests taking place from mid-March to early April.
The grapes, naturally chilled by early morning temperatures, were harvested and then loaded to press without delay. Whilst in the press, the fruit underwent a short period of skin contact to help create a more complex, rich, and textural Pinot Gris. The juice was gently pressed, cold settled and racked to French oak barrels with a portion of light solids added for texture and complexity. Fermentation was achieved utilising both wild and cultured yeast, with battonage commencing once the wines approached dryness. The wine was then aged on lees in oak for 6 months, building structure, palate weight and aging potential.
|Grape Variety:||Pinot Gris|
|Cellaring:||Drink now or cellar short term|
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