Hoddles Creek Estate

Hoddles Creek Pinot Gris 2021 (Yarra Valley)

Name: Hoddles Creek Pinot Gris 2021 (Yarra Valley)
Brand: Hoddles Creek Estate
SKU: 9333089009970-2021
Price: 23.99 AUD
Availability: OutOfStock

$23.99

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Dozen Price: $287.88

RRP: $25.00

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The 2021 Hoddles Creek Estate Yarra Valley Pinot Gris is fresh and crisp with notes of pear, musk and strawberry.

Review

"I don’t know if this is racist, but I reckon if you want a good Pinot Gris/Grigio, you’d be best served by finding one made by an Italian. I’d love to be Italian, though likely my legs are too long, and I can talk without waving my hands around. And yet, one can still dream. Also, in a very disturbing trend, so many Italians drive German cars. What’s with that? I only drive Alfa Romeos, cook Italian food, drink Italian wine, and sport hair like a 90s Italian footballer. Meanwhile…the back label says – one week on skins, no adds. Gli occhi di pernice, in colore [Partridge eyes, in colour], which is ideal, and a good lead in to what’s coming. Brown pear, a little spice, fresh mushroom, with a little musk and floral top note. It’s juicy, all the pear and pear skin texture, fresh and chewy, a saline and savoury edge, maybe some blood orange tang, and a finish that’s pretty long, tight, and gently grippy. Umami. Texture. Super drinking appeal. This is what Pinot Gris should be like, in my opinion."
94 Points - Gary Walsh, The Wine Front, October 2021, Drink: 2021 - 2027

Wine Specifications

Variety: Pinot Grigio/Gris

Size: 750mL

Region: Yarra Valley

ABV: 12.5%

Vintage: 2021

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Winery & Vintage Info

From wine maker Franco DÁnna;
After making Pinot Gris conventionally since 2002, I was fed up making the same boring wine. Not only did I loath to make it, I didn’t enjoy drinking it. I guess that energy flowed to the wine.

In 2013, I decided to try something different, and instead of trying to take the colour out, I would make it as I think it should be made. Wine is really risk and reward. I really didn’t like the grape so I decided to take some risks that we wouldn’t normally take. We began experimenting and each year we try push those boundaries a bit further.
So for 90% of the blend we:
Hand pick into bins. As soon as it’s picked we foot stomp the bins to release the juice so it can be in contact with the skins. No sulphur is added. We then chill the bins down to 12 degrees and wait for fermentation to begin.Near the completion of ferment, we press straight into old white barriques to finish fermentation.

5% of the blend:
Hand pick then immediately destem but don’t crush into 3 tonne fermenters. We then let it soak for 24 hours at 12 degrees. Fermentation will kick off naturally. Normally we press this after 7 days on skins or until it’s dry. So essentially we are treating this like a red wine.

We make it this way to try get a balance between aroma and tannin ripeness. The stalks from the first treatment adds some fine tannins and obviously you get a lot more tannin from the second treatment. We try and find a balance in between depending on the year.