2019 Quartier Pinot Gris

Quartier Pinot Gris



$0.00 AUD


Tasting Profile

February 2020

With a bronze tinge to the colour, the vibrant nose opens with freshly cut pear, stone fruit, rosewater and hints of musk. Juicy and textural pear and quince flavours are balanced by phenolics and fine acidity. Orchard fruit and orange zest round out the palate.

Alcohol 14%


Tasting Profile 2019
Tasting Profile 2018
Tasting Profile 2017



WineFront, August 2020

Rich, generous, oily, weighty gris but with good freshness and brightness through all that. Jasmine and nectarine, golden pear, some really nice spice. Lots of spice actually. Feels nice, does the job well and is very well balanced in its own way. Good-good.

93 points

Mike Bennie

Reviews 2019
Reviews 2018
Reviews 2016



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.

The Vineyard

Quartier means neighbourhood in French and the Quartier varietals are a celebration of diverse terroirs on the Mornington Peninsula. The fruit for this wine is sourced from a neighbouring vineyard in Balnarring.

The fruit was whole bunch pressed and fermentation commenced spontaneously with ambient yeasts in entirely old French oak barriques. Once dry, the wine was left sur lie for several months prior to bottling. The wine was bottled without fining and with minimal filtration.