Tasting Notes
colour
Brilliant pale straw with a fresh green rim.
aroma
Aromas and flavours of ripe nashi pear, custard apple, and white flowers with a touch of spiced apple and ginger.
palate
The palate has lovely flesh and richness whilst still retaining its refreshing but soft acidity.
cellaring
Drinking beautifully now, or over the next 2–3 years.
Technical
vintage
Evans & Tate was first to produce a Pinot Gris from Margaret River in 2011 and has every year since. The learnings over these ten years have produced a 2020 wine that ranks as the finest Pinot Gris to come out of Evans & Tate since. Spot on ripeness and overall body of the wine make 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.
winemaking
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 – was 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 utilised 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.
region
Margaret River 100%
variety
Pinot Gris
analysis
- Alc Vol: 13.5%
- TA: 6.02g/L
- pH: 3.35
Food Pairings
Cantonese-style stir fry with freshly-caught squid.
