Vineyard: 100% Estate grown Pinot Gris from Eden Springs/Gatt Vineyard. Beautiful cool climate country at High Eden, the pinnacle of Barossa. Altitude 460-515m.
Season: A mild season with good Winter rain and warm February weather produced excellent ripening in the Barossa. Cool nights at High Eden brought lovely balance, while sunny days saw outstanding quality with intense colour and flavour development.
Winemaking: Handpicked, crushed and destemmed. Cool fermentation in stainless steel to preserve primary fruit and perfume. Partial maturation in oak for 4 months to gain textural interest, bottled while young and fresh. Handcrafted to exacting quality standards in our state of the art wine making facility.
Palate: An elegant and aromatic palate shows fresh lemon and spiced pear flavours with subtle flinty notes. Crisp and bright with soft, textural undertones and superb balance. A wine of beauty and grace.
Food pairing: Spicy Asian and Thai style dishes, seafood and crustaceans. Fresh curd cheese, Risotto, truffle mushroom dishes or any freshly made pasta.
Alcohol: 13.5 %
Acidity: 7.09 g/L
Winemaker: David Norman
Vineyard: Sorby Adams Margret Pinot Gris is grown in the Eden Valley region of Williamstown situated at the Southern end of the Barossa. Rainfall is higher between 600 - 750ml with altitude of 470m. Soil structure is sandy loam over fractured rock high in acidity.
Season: Generous late winter rains replenished the soil profile followed into Spring. Consistent warm summer days with cool nights allowed for perfect slow ripening, maximizing Riesling bunch flavour. The vintage will be long remembered as an exceptional one.
Wine making: NA
Appearance: Clear to pale straw
Aroma/Bouquet: Lemon citrus, nashi pear with hints of stone fruit and baked apple.
Palate: Medium texture with lemon citrus, white peach and nashi pear floats through the palate developing complexity with gentle acidity on the finish.
Food Pairing: Try it with grilled shellfish, tapas, spicy foods and matured cheese.
Residual Sugar: 3.4 g/L
Cellar potential: now to 5 years
Wine maker: Simon Adams
Vineyard: Mountadam Vineyards has long been recognised as one of Eden Valley's pinnacle vineyards. Established in the 1970's and mastering cool climate varieties such as Chardonnay, Riesling, Pinot Gris and Gewurztraminer before an array of red wine varieties took hold. The vineyard is situated in the High Eden region of the Barossa at an altitude of 550m, where the breezes and slow ripening micro-climate enable superior quality of wine grapes.
Season: The vintage can be characterised as long and cool with good winter rains providing high moisture levels in the soil. January to February were cooler than expected with March having warmer days 2 - 3 degrees above average.
Wine making: Free run juice was fermented in stainless steel whilst the pressings remained on skins to ferment further in seasoned French oak barriques. Lees were stirred for three months prior to stabilisation and bottling.
Aroma/Bouquet: Aromas of nashi pear, green apple, fig and orange blossom.
Palate: Orange citrus, pear, nutmeg and spice lead to textured and a complex palate with balanced acidity and layering of secondary fruits. A delightful finish, which lingers.
Food Pairing: Pork belly with Gala apples and pomegranate salad, Red snapper curry or a selection of mature cheddar's.
Residual Sugar: NA
Cellar potential: 10+ years
Wine maker: Helen McCarthy