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.
Tasting Notes: Rich aromas of pear, citrus blossom, aromatic spice with barrel ferment complexities. Crisp pear and subtle spice flavours. Rich and textural with lasting natural acidity. Tasmania’s cool climate influence is evident in its elegance and structure.
The Vineyard: 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.
Winemaking: The grapes, naturally chilled by early morning temperatures, were harvested and then crushed without delay. Whilst in the press, the fruit underwent a short period of skin contact to extract additional aroma and flavour compounds locked away in the skins. This helped create a more complex, rich, and savoury Pinot Gris. The juice was gently pressed, settled and racked to French oak barrels with a portion of light solids added for texture and complexity. The wine was then aged on lees in oak for 8 months, building structure, palate weight and ageing potential.