Pinot Gris Grigio Nagambie Strathbogie Victoria
Don Lewis spent thirty five years at Mitchelton. Nowadays he travels to Spain each year where he makes wine for Merum Priorati, returning to Australia just in time for vintage. Parcels of slowly ripening Pinot Grigio, grown to the cooler altitudes of Valley King, gradually evolve delicious peach and pear flavours. The warmer climes of Stratford at Nagambie bring out gorgeous tropical characters. An assemblage from both climes constructs a luscious wine that's heaven sent for accompanying a grill of swordfish cutlet or tuna steak.
Grapes are crushed and treated to an air bag press in the protective presence of SO2. Enzyme is added and the juices cold settled over the course of a week before being racked off settled solids and directly inoculated. A cold tank vinification is maintained between 10°C and 12°C, pressings and free run are separately fermented. Pressings are transferred to barrel and stirred fortnightly for a month after completion before being assembled back into the free run for fining and cold stabilsation. Fermented to dry at less than a gram of sugar per litre, Tar & Roses is bottled unwooded and unoaked, fashioned to a food friendly style of crisp fruit freshness and enhanced varietal complexity.
Golden, salmon straw hue. Complex lifted bouquet of pears and guava, passionfruit and hints of blood orange, rockmelon with hints of mandarin. Pear and tropical flavours on the palate finish cleanly balanced beautifully by sweet fruit and classic Pinot Grigio viscosity. Match with barbequed prawn skewers, lemon bruschetta and olive oil.