Firebird Pinot Gris
| Download Tasting Note PDF |

2008

Adelaide Hills

14%

6.3 g/L

3.6
Pinot Gris is a variety starting to make a name for its self and the Adelaide Hills is perfectly situated to make wines with fi nesse and elegance. The region’s altitude moderates the climate providing cool growing conditions which maximises varietal character and the retention of natural acidity.
Viticulture
The fruit for our first Pinot Gris wine was sourced from a number of cool climate vineyards in the Adelaide Hills with varying altitudes and aspects. Moderate yields and good canopy management have provided a strong platform for the wine. Going forward we will source fruit for our Pinot Gris from our own vineyards in Gumeracha and Forreston once the new plantings reach maturity.
Winemaking
Winemaking responsibilities rest with Peter Leske with support provided by Mark Kozned. Peter’s two decades of experience with one of the Adelaide Hills most renowned wineries provides the platform for the production of our premium cool climate wines. All of the batches of fruit were hand picked to protect the colour and the quality of the grapes with the aim of retaining the maximum varietal characters. Each batch was gently crushed, destemmed and chilled prior to gentle airbag pressing with only the free run juice retained.
Approximately 40% of the wine was fermented in old (+8 years) French oak barriques to add complexity and creaminess to the palate. The oak component spent approximately 5 months on yeast lees before being racked and combined with the tank-fermented wine. The tank component wine was fermented at low temperatures for approximately 20 to 30 days to enhance the retention of natural acidity.
Tasting Notes
We unashamedly aimed to produce a complex wine at the full-bodied end of the Gris spectrum that shows sweet fruit intensity with a nice clean acid fi nish. The wine is strongly varietal with pear, honeydew, orange blossom and vanilla aromas and a palate that is unctuous and textured exhibiting quince, citrus, nashi pear and zippy acidity.

REVIEWS AND AWARDS







