The Victorian Pinot Gris

We picked the grapes in February and pressed using a wilmes airbag press which is unusually gentle on fruit, including that it has a low maximum squeeze pressure and central screens so juice moves a relatively short distance through skins before it can exit. We used flotation to seperate out most of the solids. This is a cool technique which introduces tiny bubbles of gas into the juice, the gas bubbles pick up the solid particles (little pieces of grape skin for example) and float it to the top of the tank. We let it float overnight, then first job in the morning is to pump the clear juice out from under the mattress of fluffy stuff. We inoculated with a pure yeast strain and ran a coolish ferment (targeting 13 degrees), to preserve fruit flavour. Then tidied the wine up for bottling shortly after vintage, again to preserve the lovely fresh flavour.

Region:  Strathbogie Ranges

Size: 750ml

Alcohol  12.5%

PH 3.36

TA 5.88 g/L

RS 2.6 g/L

93 Points - Halliday wine companion

'Right grape, right wine region. Gris loves the Bogie's high, cool climate, delivering trademark pear drop aromas, spiced apple, ripe pear, peach and the gentlest whiff of white flowers. It straddles the edges of a grigio with its bright, chalky acid crunch, but that middle-palate texture, spice and subtle touch of RS is all gris, and it's nicely composed at that'. - Jeni Port

Published 02 September 2025

Can be enjoyed now or cellared until 2027

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