TASTING NOTE

Fratelli’s first release of 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, honeysuckle and orange rind introduce this wine. Integrated flavours of citrus, fig and custard apple are highlighted with exotic spice. Wild yeast fermentation and lees stirring in seasoned French oak, have given layers of complexity that lead to a well balanced finish.

FOOD MATCHES

Fresh Oysters Drizzled in Lemon;
Pan-Fried Trout with a Squeeze of Lemon Juice and Cracked Pepper

VINEYARD

Outlaws Peak Vineyard is nestled in the tranquil and picturesque King Valley, a terrain that ranges from snow capped Alps to sun baked fields. This climate creates the perfect environment for producing Pinot Gris fruit, allowing the crafting of a unique wine. The vineyard was planted in 1995 and has a well drained north easterly aspect with red volcanic soils containing a high level of decaying basalt.

THE SEASON

In Victoria’s King Valley, the Mediterranean varieties such as Pinot Gris are looking ‘outstanding’. The 2010 vintage had very good rainfall in the spring, warm weather followed providing ideal ripening conditions in December, January and February.

WINEMAKING

The fruit for the 2010 Fratelli Pinot Gris was picked in early March at 12.8° baumé. The grapes were picked in the early morning, destemmed and pressed off skins. After cold settling the juice was racked into stainless steel tanks for fermentation at 15 - 16°C. The wine was left on its lees for three months to contribute to a rich creamy mid-palate and nougat flavours. A small portion of the juice was fermented in older French oak to provide complexity and richness. No malolactic fermentation was allowed. The wine was blended and bottled under screw cap in June 2010.