The refined and spicy nose gives precise aromatics of crisp apple, bosc pear and lemon peel. A cool and late harvest has delivered a Pinot Gris that is more linear and tighter in its youth. Showing orchard fruits, fresh ginger and rose water flavours, the palate is softly textured and finishes with a long, pithy lemony acidity.
James Halliday Australian Wine Companion 2019
This was once chardonnay-like across its oak-derived vanillins and lees-inflected midriff, mealy and creamy. Now a swan, exhibiting more gris-centric genetics and all the better for it: slippery. Viscous. Nashi pear and ripe apple gelato flavours teem across the midriff, directed by a sash of almond-soused phenolics and mineral tension. About as good as gris gets.
The Wine Front April 2018
Stunning intensity. It’s dry, spice ridden and structural but the intensity of flavour strikes you from the outset. This is some kind of pinot gris. Nashi pear, apple, cloves, dry spices, nuts – there’s much to experience here. This is gold medal standard, hands down.
Beurrot is comprised of two Pinot Gris parcels: the tiny original 0.24 hectare section annexing the Meres block, and the Beurrot vineyard planted entirely to Pinot Gris, which at 2.74 hectares, provides the majority of the fruit. The Beurrot vineyard is planted to a density of 5600 vines per hectare.
The grapes were gently whole-bunch pressed into old French oak barriques, where fermentation occurred spontaneously with ambient yeasts. The maturation period is ten months on yeast lees.