Australia is having a love affair with pinot gris right now, and this is from one of our most trusted wine producers. It's a rich, fleshy style of PG that shows poached pears and lemon citrus on the nose, along with a hint of dairy and flaked almonds. The palate is fulsome and soft, with pear-like flavours, a creamy mouthfeel, approachable acidity and a fresh, vibrant, lip-smacking finish. Excellent with poached salmon or Thai fishcakes.
The Pinot Gris grapes used to make this wine were grown at our Banksdale vineyard located in the upper reaches of the King Valley. The grapes for this wine were specially selected to maximise fruit intensity and left to ripen to a baumé level of 12.5°. The wine was left on the yeast lees four two months post fermentation to gain complexity. It was bottled with an alcohol of 13.0%, a pH of 3.43 and an acid level of 6.2 g/L.
Appearance: In the glass, the wine appears light, with a pale yellow colour.
Nose: The nose displays lifted floral characteristics along with strong aromas of pear and citrus.
Palate: These aromas, along with a savoury feel, follow through to the palate leaving pronounced acidity, a character typical of cool climate vineyards. The wine has been made specifically in the classic Pinot Gris style – rich, textured and balanced by good acidity. In comparison to Pinot Grigio this wine offers greater complexity and a richer more intense mouth-feel.
Food: An excellent food wine in general Brown Brothers Pinot Gris would be an ideal accompaniment to spicy Thai green curry. It would also be a perfect partner to pan-fried trout with a squeeze of lemon juice and cracked pepper or a mushroom and onion tart with flaky pastry.
Cellaring: This wine is best served chilled and enjoyed within 2-3 years of vintage.