Brilliant pale straw with a fresh green rim.
Aromas and flavours of ripe nashi pear, custard apple, and white flowers with a touch of spiced apple and ginger.
The palate has lovely flesh and richness whilst still retaining its refreshing but soft acidity.
Drinking beautifully now, or over the next 2–3 years.
Evans & Tate was first to produce a Pinot Gris from Margaret River in 2011 and has every year since. The learnings over these 10 years have produced a 2020 wine that ranks as the finest Gris to come out of E&T since. Spot on ripeness and overall body of the wine makes for a hugely flavoursome and memorable wine experience. Aromas and flavours of ripe nashi pear, custard apple, and white flowers with a touch of spiced apple and ginger. The palate has lovely flesh and richness whilst still retaining its refreshing but soft acidity
Picked as cold as possible and later than all our other white varieties at peak maturity - at the height of flavour development but lowering acidity – critical for this variety and style. The cold juice was quickly extracted from the must to avoid longer than necessary skin contact with subtle oxidative handled utilized without the use of SO2. The cold must was drained via an airbag press with the liberated free-run juice fraction being kept separate. This juice was allowed to settle overnight before being rough racked off heavy solids the next day to produce a slightly cloudy juice ready for fermentation – with the aim of contributing a touch of complexing savoury aromatics and texture to the final wine whilst also preserving primary floral aromatics that Pinot Gris is renowned for. 15% was fermented in used French oak 500L puncheons. Following ferment, the wine was chilled and remained on yeast lees for 6 months with monthly lees stirring prior to bottling.
Margaret River 100%
Cantonese-style stir fry with freshly-caught squid.