2021 Amber Pinot Gris

Amber Pinot Gris



$0.00 AUD


Tasting Profile

December 2021

The fruit was destemmed into a stainless-steel vat, with a focus on whole berry fermentation. Fermentation commenced spontaneously with ambient yeasts and lasted 12 days before pressing and finishing in tank. The wine was transferred to old French oak barriques, spending seven months on lees before bottling without fining or filtration.

Orange salmon in colour, the nose shows an exotic mix of gingery spiciness, fresh orange zest, red berry and guava. There is excellent drive on the soft, textural, juicy pear flavoured palate. More red fruit flavours (strawberry and red cherry) appear and are well supported by chewy, chalky phenolics from the skin contact during fermentation. A fresh lemon peel acidity rounds out the palate. The wine can be served cool rather than cold to highlight the spicy and textural characters of the wine.



Tasting Profile 2021



The Wine Front, March 2022

Gary Walsh

A new wine from PPE. Spends 12 days on skins then into old French oak. Blood orange tang, pear and some rosy perfume. It’s fine and fresh, really cool and clean, with fine emery board tannin grip, subtle red fruit and pear, with plenty of crunch and brightness on a long tight finish, offering discreet orange peel bitterness. Really lovely. A wonderful debut.

94 points

Reviews 2021


The Vintage

Although 2020 Winter was mild, it provided excellent rainfall, with approximately 225mm falling evenly throughout June, July, and August. Budburst commenced in the second week of September, a typical start to a season on the Mornington Peninsula. Spring presented typical conditions with fluctuating temperatures and rainfall. Temperatures stabilised before flowering, and the region experienced favourable conditions throughout this critical time of the season. All our vineyards enjoyed good flowering and fruit set. While early Summer rainfall was below average, conditions shifted to wet and humid during January. The viticultural team worked diligently to ensure our vineyards remained disease-free. Veraison commenced mid-January, earlier than the last couple of seasons. Our vineyards were replenished with good natural rainfall during this time, thus satisfying the increased water demand of grapevines. The sunny but relatively cool weather throughout February meant ripening was slow and steady. Harvest commenced in early March and continued into early April. The weather remained mild throughout, and harvest progressed at an even pace, providing ideal conditions.

The Vineyard

Our ‘pilot’ wines bring to bottle the experimentation and play of the winemaking team…

Experimentation is an essential element of our winemaking philosophy. It sees us developing and trialling various winemaking techniques, reassessing and expanding on traditional methods, highlighting specific parcels of fruit and exploring diverse wine styles. We are excited to share some of the results with our ‘pilot’ wines.