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2015 Pipers Brook Vineyard Estate Pinot Gris

Cracka Rating

Cracka Review

Tasmania is on the rise in a big way and, as one of the original pioneers, Piper’s Brook have a tradition of making world-class wines. The cool climate helps produce cool wines and this Pinot Gris is a good reminder of how textural and satisfying this variety can be. Slightly bronzed in colour with aromas of pear and apple as well as some tantalising spice. The palate is round and full with vibrant fruit expression and chalky minerals. A classic food wine, to match shared antipasto platters or white meat dishes.

Winemaker's Notes

Winemaking: The grapes, naturally cooled by the low over night temperatures, are carefully hand harvested during the very early morning hours in mid April. The fruit is then crushed with immediate processing. Our winemaking philosophy for this wine style is to capture and protect the rich natural and delicate characteristics of this flavoursome variety. Whilst in the press, the fruit under goes a short period of skin contact to extract some additional flavour intensity that are locked away in the skins, this helps create a more complex rich savoury style of Pinot Gris. The juice is fermented slowly at very low temperatures in a combination of barrel and stainless steel. The oak influence is subtle but adds complexity and palate weight.

Colour: Copper, bronze with light golden straw. Gris, meaning grey in French, refers to the colour of the grapes; wines made from Pinot Gris often have a slight coppery hue.

Bouquet: Complex, with a lovely depth of aroma, the nose is blooming with fragrant pear, jonagold apple, tangelo zest and freshly dried goji berries. A hint of jasmine and gardenia potpourri blends the aroma, finishing with subtle notes of nutmeg and cinnamon spice.

Palate: The palate is generous, full-bodied and dry with flavoursome poached pears in honey, apple strudel, paw-paw and goji berry fruits, that entice the palate, all combined with a sweet ginger and cinnamon spice that gives richness to a fine chalky, mineral dryness on the finish, arising from the natural skin tannins - typical of the variety and winemaking style.

Ageing potential: 2015 to 2019 with likely best year, 2016.

Food suggestions: An ideal wine to serve with Italian style antipasto, oven roasted turkey or other white game meats, chicken liver and brandy pate, risottos, grilled seafood, or an array of Asian and Mediterranean style dishes.

expert reviews about

2015 Pipers Brook Vineyard Estate Pinot Gris

Expert Reviews

Tyson Stelzer (2011 Vintage) says
An outstanding gris of structure, precision, fruit definition, texture and deceptive longevity. It showcases the taut focus of the cool 2011 season within a fruit profile of pristine focus and intensity of musk, grapefruit and pear, with a hint of wild honey. A razor-sharpened backbone of acidity supports poised crunchy pear and grapefruit with a soft undercurrent of mineral texture, skilfully enhanced by a period of skin contact and time in French oak barrels.
2012-2018
Wine Taste Special Edition 79
94
Rob Geddes MW (2011 Vintage) says
Has damp fruity aroma of marzipan beurre bosque pear and autumn fruit. Medium short beurre bosque palate with a firm finish, needs creamy food now. Reflects the year.
2013
Rob Geddes MW
85
James Halliday (2011 Vintage) says
Pushes a radically different barrow from that of Moorilla EstateÕs Muse; while using some skin contact and some French oak handling, it does not lose its vibrant freshness nor the focus of its line and length; musk, pear and citrussy acidity leave the mouth looking for the next glass.
To 2014
Australian Wine Companion 2014 Edition
94
James Halliday (2010 Vintage) says
Pale, bright straw; adventurous winemaking, with a period of skin contact and barrel fermentation that has worked well, for the fruit flavours of citrus, apple and pear are all clearly defined, with drive from the acidity, and texture from the handling.
To 2014
Australian Wine Companion 2013
94
Rob Geddes MW (2010 Vintage) says
Delicate in youth fresh talc lemon spiced pear and apple varietal aromas medium weight and zingy on the palate with a clean finish. Develops almost Gewurztraminer like rose petal lychee vanilla brown sugar aromas and a rich oily structure with age.
2015
Rob Geddes MW
87
Rob Geddes MW (2008 Vintage) says
Pear and apple varietals, fresh and zingy on the palate with a clean finish.
Australian Wine Vintages 2010 2009
87
James Halliday (2008 Vintage) says
Bracing and crisp, but not without texture, thanks to some oak inputs; crisp granny smith apple and green pear flavours, finishing with bright acidity.
Australian Wine Companion 2010 2009
92
James Halliday (2007 Vintage) says
A clean but quiet bouquet and entry to the mouth, then fruit progressively rising to a crescendo on the finish; very impressive
Australian Wine Companion 2009 2008
92
Rob Geddes MW (2007 Vintage) says
Delicate in youth fresh talc lemon spiced pear and apple varietal aromas medium weight and zingy on the palate with a clean finish. Develops almost Gewurztraminer like rose petal lychee vanilla brown sugar aromas and a rich oily structure with age.
Rob Geddes MW
88
James Halliday (2006 Vintage) says
Pale pink; appealing, light-bodied musk and pear flavours; fine, long and strongly varietal even if essentially delicate.
Australian Wine Companion 2008 2007
90
Jeremy Oliver (2006 Vintage) says
Dusty, herbal and floral aromas of spicy pear and melon precede a long, brightly lit palate whose intense fruit conceal a slightly stale flatness and what appears to be oakiness. It finishes clean and vibrant, with refreshing acids.
Australian Wine Annual 2008 2007
87
Rob Geddes MW (2006 Vintage) says
Delicate in youth fresh talc lemon spiced pear and apple varietal aromas medium weight and zingy on the palate with a clean finish. Develops almost Gewurztraminer like rose petal lychee vanilla brown sugar aromas and a rich oily structure with age.
Rob Geddes MW
91
James Halliday (2005 Vintage) says
Blush-pink; has flavour, but achieves this with a certain degree of phenolics.
Australian Wine Companion 2007 2006
87
Jeremy Oliver (2005 Vintage) says
A brilliant pinot gris, in both its sheer class and the lustre of its fruit. Its dusty fragrance of pear and lemon oil reveals spicy, nutty undertones, while its palate is long, bright and crunchy. Deliciously accentuated varietal fruit overlies a fine chalkiness, delivering plenty of length and a refreshingly chalky and savoury finish of lemony acids. It raises the bar for this variety.
Australian Wine Annual 2007 2006
95
James Halliday (2004 Vintage) says
Pale pink tinges; light-bodied; pleasant apple, pear, musk and spice fruit; fair finish.
Australian Wine Companion 2006 2005
87
James Halliday (2003 Vintage) says
Varietal musk aromas; clean, firm, crisp palate; subtle touch of barrel ferment; good balance/finish.
Australian Wine Companion 2005 2004
88
Rob Geddes MW (2003 Vintage) says
Pear and apple varietals fresh and zingy on the palate with a clean finish.
Rob Geddes MW
92
James Halliday (2001 Vintage) says
Medium straw-yellow; an array of tropical/pineapple, citrus and mineral aromas and flavours indicate a very ripe wine by Tasmanian standards; ends up a fraction loose, with the alcohol (13.1') evident.
Australian Wine Companion 2004 2003
89

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