Grapes100% Pinot Grigio
District of Origin of Grapes
74% Nagambie Lakes, 26% Strathbogie Ranges
Vinification
The grapes were machine harvested, crushed and pressed through an air bag press in the protective presence of SO2. Enzyme was added and the juice cold settled for 5-7 days before being racked off settled solids and directly inoculated. Cold tank fermentation was undertaken at between 9 to 12 degrees celcius. The pressings and free fun were fermented separately. The pressings were transferred to barrel for fermentation and post completion stirred fortnightly for 1 month before being blended back with the free run for fining and cold stabilsation.
Oak Maturation
Oak maturation for pressing for 1 month.
Colour
Pale salmon.
Nose
Displays aromas of guava and pear with hints of rose petals.
Palate
A good balance between sweet pear and honeydew melon fruit characters and the bright natural acidity of the wine.
Food Match
Calamari salad with sliced pears, walnuts, red capsicum and rocket.
Winemakers Comments
Grapes for Tar & Roses Pinot Grigio were sourced from three vineyards; Mount Helen, Tarup Ridge and Stratford Vineyard. The higher altitude (400m) of the first two vineyards provides cooler conditions, allowing the grapes to ripen slowly, ideal for the development of the delicous classic fresh pear like flavour. The warmer region of the Stratford vineyard brings out the more tropical aromas of the flavour spectrum..
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