Fratelli Pinot Gris 15 Tasting Note
2015 PINOT GRIS
[spacer height=”20px”]A rich and vibrant King Valley Pinot Gris with layers of complexity, finesse and texture.
[spacer height=”20px”]T A S T I N G N O T E
[spacer height=”20px”]Fratelli’s Pinot Gris has been made in the classic French Alsace style – rich, textured and
balanced by good acidity that offers great complexity and an intense mouth-feel. Subtle aromas of nashi pear, ginger and lemon rind introduce this wine. Integrated flavours of citrus, fig and custard apple are highlighted with texture and mouth feel. Wild yeast fermentation and lees stirring in seasoned French oak, have given layers of finesse and complexity that finish crisp and balanced.
[spacer height=”20px”]F O O D M A T C H E S
[spacer height=”20px”]Crispy Quails with Chile Jam and Three-Bean Salad; Spicy Ginger Pork in Lettuce Leaves;
Tasmanian-Pepper Poached Salmon
[spacer height=”20px”]The King Valley is one of Australia’s most exciting and emerging wine regions. It is located in North East Victoria – approximately three hours North of Melbourne and seven hours South of Sydney. Home to the most picturesque and unspoilt valley in Australia, King Valley benefits from a cool climate with extremely varied terrain, which ranges from snow-capped Alps to sun baked fields.
[spacer height=”20px”]THE SEASON
[spacer height=”20px”]The 2015 vintage experienced mild conditions and provided steady ripening. This resulted in exceptional natural acidity in white varieties and excellent colour accumulation in reds. Great fruit expression was observed across most varieties, with our winemakers very pleased with the quality and quantity. Time will define the standouts of the 2015 vintage, but the Pinot Gris is displaying freshness and vibrancy coupled with a great acid backbone and intensity of flavour.
[spacer height=”20px”]W I N E M A K I N G
[spacer height=”20px”]The fruit for the 2015 Fratelli Pinot Gris was picked in late March at 13.2° baumé. The grapes were picked in the early morning, destemmed and pressed off skins into older French oak barriques for barrel fermentation with solids to provide complexity and richness. No malolactic fermentation was allowed. The wine was left on yeast lees with weekly stirring to protect the freshness in the wine and add complexity. The wine was bottled under screw cap in June 2015.
[spacer height=”20px”]A N A L Y S I S & P A C K A G I N G
[spacer height=”20px”]Alc 13.6%v/v, pH 3.27, TA 6.9g/L, RS 5g/L 750mL, 12 bottles per case