Orange, New South Wales
A beautiful aromatic Pinot Gris with bright Bartlett pear on the nose, lovely mid-pallet texture and subtle spice.
2022 was an ideal vintage for early ripening white varietals like Pinot Gris. Plenty of subsoil moisture and mild days delivered a wine with an intense fruit profile. The nose is abundant with Bartlett pear and red apple skin. Some subtle rose petal perfume adds aromatic depth. Yellow cherry and a hint of cinnamon spice round out the extraordinary aromatics. A gentle entry with ripe pear carrying through to a core of stonefruit. The texture is plush and supple and a silky tannin line is all wrapped up in perfectly tensioned acidity.
Whole bunch-pressed fruit is cold-soaked prior to racking. Fermented with cloudy juice with extended lees maturation.
50% Mature Oak and 50% Tank
Heifer Station vineyard is situated between 860-900m elevation on the undulating slopes of Mt Canobolas. Planted in 2005 using FVD1V7 Clone on an easterly aspect to maximise on the morning sun.
2018 was year of challenge and reward for the Orange region and Heifer Station. Adequate winter rainfall removed the need for supplementary irrigation until heatwaves in January required small amounts to reduce sunburn and replenish carbohydrates. Balanced nutrition, well timed shoot thinning and leaf plucking ensured optimal tannin ripeness in reds and reduced phenolics in whites proving a brilliant Chardonnay, Pinot Noir and Shiraz vintage. Yields were average to high, while acid retention was brilliant right up to harvest reducing the need for winery additions. Heatwaves in January and hail weeks before harvest threw curve balls to the vineyard team, but the resilient vines withstood the challenge and all varieties reached the crusher in great condition.
A beautiful aromatic Pinot Gris with bright nashi pear on the nose, lovely mid-pallet texture and subtle spice. 50% Barrel fermented on wild yeast to add savouriness and interest. 50% tank fermented with inoculated x5 yeast to add fruity freshness. Partial malolactic fermentation provides lovely texture and mouthfeel.
Bright straw with a dappled copper tinge.
Drink now to 5 years under ideal conditions