2019 Beurrot Pinot Gris

2019
Beurrot Pinot Gris

$32

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Tasting Profile

February 2020

With a faint bronze hue, the 2019 Beurrot Pinot Gris has an expressive nose of pear, quince, fresh hay and almonds. It combines a textured mid-palate with a fine phenolic edge that delivers flavours of red and green apples. The wine closes with orange citrus pith and a rosewater accented finish.

Alcohol 14%

 

Tasting Profile 2019
Tasting Profile 2018
Tasting Profile 2017

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Reviews

The Halliday Australian Wine Companion 2021

Beurrot is a very old Burgundian name for pinot gris, a variety that can be grown there. Here the grapes were whole-bunch pressed to old oak, wild-fermented and bottled without fining. The cool climate and vinification have produced a wine of considerable flavour and character.

94 points

James Halliday

Reviews 2019
Reviews 2018
Reviews 2017

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The Vintage

Winter provided good average rainfall with approximately 200mm in total falling over June, July and August. Early September welcomed the beginning of budburst, leading to a cool Spring with very little rainfall. Cool weather continued throughout the peak growing months of October, November and December. Spring rainfall was slightly below average but sufficient to ensure the vineyards were in good condition leading into Summer. January was warm, with temperatures exceeding the long-term average, and dry, with almost no rainfall. Veraison commenced mid-January as typical. February was cool providing relief to the vineyards and consolidating veraison across all our varieties. Harvest commenced late February. Warmer weather returned at the beginning of March and conditions remained very dry and moderately warm throughout the harvest period. The viticultural and winemaking teams worked with great tenacity, it was a compact vintage finishing in late March.
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The Vineyard

Beurrot comprises two Pinot Gris parcels: the tiny original 0.24 hectare section annexing the Meres block, and the all-Pinot Gris block which, at 2.74 hectares, provides the majority of the fruit. The large block is planted to a density of 5,600 vines per hectare.

The grapes were gently whole-bunch pressed directly into all-old French oak, where fermentation commenced spontaneously with ambient yeasts. Following fermentation, the wine was aged on lees (without battonage) for ten months. The wine was bottled without fining and with minimal filtration.

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