|Aroma||Floral and aromatic with lifted spice and delicate rose petal aromas.|
|Palate||A light to medium bodied wine with spicy nashi pear and crisp gala apple flavours. The palate is aromatic, crisp and long with a lingering spiciness and clean refreshing finish.|
|Growing Conditions||A warm & dry growing season, with a cool January followed by a warm February & March provided ideal ripening conditions. Gradual sugar accumulation, great acid retention and a balanced crop level with even flavour & phenolic ripeness.|
|Vinification/Maturation||Individual parcels of Pinot Gris were handpicked based on flavour ripeness and style. These parcels were delivered to the Hanwood Estate winery where they were gently crushed and pressed to ensure minimal colour and phenolic extraction. After gentle fining and settling, the juices were then carefully racked and inoculated with two different yeast strains, one to enhance aromatics and the other to provide palate texture and weight.|
Fermented cool between 13-15 degrees in tank for aromatic fruit flavours. The wines were then left on natural yeast lees for a further 4 months to build texture and complexity. The wine was then blended, gently fined and bottled.
|Acidity (TA)||5.5 g/L|
|Bottles per Case||6|
|Last Tasted Date||16-08-2016|
|Peak Drinking||Best to drink in its youth.|
Barwang wines are sourced from cooler climate regions throughout Australia, delivering expressive wines with elegant distinctive characters. Continuing the quality evolution of our Barwang Pinot Gris, this wine builds on our efforts to make an exclusively Tumbarumba Pinot Gris.
|Dimensions||27 x 18 x 35 cm|