Fruit predominantly East Coast (77%), Coal Valley (12%), Tamar Valley (7%) and Pipers River (4%). Inoculated yeast, stainless steel ferment with a tiny amount of seasoned oak. A luscious nose filled with juicy stone fruit flesh, lemon zest, pinch of dried ginger, lime pith, beeswax, a slip of crushed stone and honeysuckle florals. The notes say there isn’t much-seasoned oak here, but there’s a fair oomph of vanillin oak on the nose and palate. There’s plenty of everyday enjoyment in this Gris, complete with a lovely silky texture and just enough grip on the palate. A little heat on the back palate, but this wine has plenty of enjoyment in it. This will come to life with a meal or even just a nibble of Comte cheese.
