From Tasmania's Tamar Valley, this fleshy, medium-bodied Pinot Gris (indicating the Alsatian rather than Italian style) sees 20% fermented with native yeasts, and this make all the difference, adding heaps of interest and layers. The heady nose is a deep well of aromas like honeyed pear, yeasty apple, peach, jasmine and cherry blossom. It's dry yet rich with a fleshy skins-y texture and a long tangy finish that begs for another sip. Drink with buttery shellfish or on its own.
From Tasmania's Tamar Valley, this fleshy, medium-bodied Pinot Gris (indicating the Alsatian rather than Italian style) sees 20% fermented with native yeasts, and this make all the difference, adding heaps of interest and layers. The heady nose is a deep well of aromas like honeyed pear, yeasty apple, peach, jasmine and cherry blossom. It's dry yet rich with a fleshy skins-y texture and a long tangy finish that begs for another sip. Drink with buttery shellfish or on its own.
From Tasmania's Tamar Valley, this fleshy, medium-bodied Pinot Gris (indicating the Alsatian rather than Italian style) sees 20% fermented with native yeasts, and this make all the difference, adding heaps of interest and layers. The heady nose is a deep well of aromas like honeyed pear, yeasty apple, peach, jasmine and cherry blossom. It's dry yet rich with a fleshy skins-y texture and a long tangy finish that begs for another sip. Drink with buttery shellfish or on its own.
From Tasmania's Tamar Valley, this fleshy, medium-bodied Pinot Gris (indicating the Alsatian rather than Italian style) sees 20% fermented with native yeasts, and this make all the difference, adding heaps of interest and layers. The heady nose is a deep well of aromas like honeyed pear, yeasty apple, peach, jasmine and cherry blossom. It's dry yet rich with a fleshy skins-y texture and a long tangy finish that begs for another sip. Drink with buttery shellfish or on its own.