Mornington Peninsula. Greeny light lemon appearance. A nose of crunchy pear, green apple and light meadow hay, with some richer marzipan and lychee background notes. The palate has a delicacy and line reflective of the cooler season and is quite dry, yet shows the gingery spiciness, texture and burgeoning roundness which is characteristic of the variety.Scorpo Pinot Gris 2012 Wine of the Week in The Age Epicure, June 4th Edition.
Pinot Gris is made in a predominantly Alsatian tradition. The fruit is whole bunch pressed and sent to tank to settle. Approximately 30% of the solids are removed. The juice then has the remainder of the solids mixed through and is transferred to 4 years and older French barrels. Along with wild yeast fermentation, the use of old barrels accentuates the savoury side of this aromatic variety and also helps produce complex flavours, whilst still retaining plenty of fruit character. Mouth watering, refreshing acidity is assured by stopping malolactic fermentation and the lees are not stirred. The wine is bottled after between 10 and 12 months.
All grapes for Scorpo wines are handpicked and wild yeast fermented in old and new oak barrels. Pinot Noir and Shiraz are open-vat fermented; Chardonnay and Pinot Gris are fermented in old and new barrels. Each varietal clone is vinified individually to ensure that terroir differences are highlighted. Although new technologies that can improve the production and quality are embraced, the winemaking approach retains the tactility and individuality that traditional techniques offer.
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