Hoddles Creek Estate
Hoddles Creek Pinot Gris 2022 (Yarra Valley)
Hoddles Creek Pinot Gris 2022 (Yarra Valley)
Dozen Price: $287.88
RRP: $25.00
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The 2022 Hoddles Creek Estate Yarra Valley Pinot Gris is fresh and crisp with notes of pear, musk and strawberry.
" I looked at this wine over the course of 24 hours and it grew and grew. It was quite remarkable. It tastes of roses, nashi pear, blackcurrant bud and apple, though it’s the quartz-like chalkiness of its texture that really elevates the pulse. This is quite a beauty. Intense in a measured way, textural in a grainy way, dry and lengthy."
94 Points - Campbell Mattinson, The Wine Front, October 2022, Drink: 2022 - 2027
"Superb wine. Nailed the note, CM! Would just mention that it has a beautiful salmon pink colour too. Grippy, succulent, refreshing. Great stuff."
Mike Bennie,
The Wine Front, October 2022
"94 from me too. Nashi pear, flavour, grip. Excellent."
94 Points - Gary Walsh,
The Wine Front, October 2022
Wine Specifications
Wine Specifications
Variety: Pinot Gris
Size: 750mL
Region: Yarra Valley
ABV: 12.5%
Vintage: 2022
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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.
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