MR.MICK
Mr Mick is named after K.H. (Mr Mick) Knappstein, a legend within the Australian winemaking industry. One of Mr Mick’s passions in life was to make wines for everyone to enjoy, a tradition his last apprentice, local winemaker Tim Adams continues in his name. Today, Tim and his wife, Pam, are proud custodians of this landmark property, the former Leasingham winery.
TIM ADAMS
Tim Adams' formative years were spent in South Australia's Clare Valley. As a Clare lad growing up among pioneering grape growers and winemakers, it was no surprise that in his final year of school Tim eschewed studying in favour of writing to Clare Valley wineries seeking employment. The recipient of one such letter was Mr Mick Knappstein at the Stanley Wine Company, which led to Tim securing a position as winery cellar hand in 1975. A fortuitous beginning for Tim, who found himself mentored by a revered pioneer of the modern Australian wine industry. The first release of wines under Tim Adams' own label was in September 1986, by which time Tim had left the Stanley Wine Company. 'Mr Mick' continued to encourage the young winemaker, embracing Tim as his last apprentice, a relationship that continued until him passing in 1997.
Mr Mick was never one to shy away from progression and experiment with new concepts surrounding wine. Many of these became great, successful wines, well known in the Australian wine industry. Mr Mick Pinot Grigio follows both this philosophy as well as that of the rest of the range, an ‘easy-going’ wine that creates interest and satisfies many palates. Like most Italian varieties, Pinot Grigio suits a broad array of cuisine.
MR MICK 2022 PINOT GRIGIO
This wine has spritely acidity, green pear aromas and flavours and a crisp texture, modelled in the classic Italian style with just a touch of fruit sweetness.
A well balanced juxtaposition between the crunchy pear and guava notes of Grigio and the definition of lemon zest and grapefruit. It's fresh , lively and nicely balanced, with the softly oily texture of Grigio falling neatly behind an energetic acid line. reviewed by Tyson Stelzer
