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Airlie BankGris on Skins
Dry, Light Bodied style of Pinot Gris
Yarra Valley, Australia
About this product
Dry, Light Bodied style of Pinot GrisYarra Valley, AustraliaPicked from a block of gris on the Napoleone vineyard which is nurtured to hang a touch longer, with better tannin maturity than the fruit picked for the Punt Road Pinot Gris. Whole berry and whole bunch ferments are conducted in isolation in one-tonne open pots. They were pressed separately to oak this year, but in the end both went in their entirety into the blend, so the overall result is 50:50. The bunch ferments developed a very significant funk this year, and it was good to see this in the finished wine. The berry ferments supply musk flavour and fruit sweetness. It’s all about the bunch though: Campari, aniseed and kombucha. Unfined and minimally filtered
Picked from a block of gris on the Napoleone vineyard which is nurtured to hang a touch longer, with better tannin maturity than the fruit picked for the Punt Road Pinot Gris. Whole berry and whole bunch ferments are conducted in isolation in one-tonne open pots. They were pressed separately to oak this year, but in the end both went in their entirety into the blend, so the overall result is 50:50. The bunch ferments developed a very significant funk this year, and it was good to see this in the finished wine. The berry ferments supply musk flavour and fruit sweetness. It’s all about the bunch though: Campari, aniseed and kombucha. Unfined and minimally filtered
Light bodied white wines have a water-light mouthfeel. Often very pale to light colour.
Dry wines have no trace of sweetness at all.
- TypePinot Gris
- Size750mL
- RegionYarra Valley
- Current Vintage2021* - Vintage is not guaranteed and may vary store to store or when delivered.
- Standard Drinks7.1
- Alcohol Volume12.0%
- CountryAustralia
- StateVictoria
- Brand NameAirlie Bank
- Wine MakerTim Shand
- ClosureScrew Cap
- Wine SweetnessDry
- Wine BodyLight Bodied
James Halliday
Australian wine writer, critic and winemaker
Vintage 2018
90 points
Fermented on skins for two weeks before going into old oak. Almost copper-crimson in colour; rose-like. Indeed if you treat it like a rose (rather than as pinot gris) you're in familiar territory, with strawberry, pear, orange oil and cream characters ripping through the palate. The finish is decidedly grippy; it begs for food. Different, not everyone's cuppa, but successful.
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