Indulge in the pure, bright flavours of Hoddles Creek Pinot Gris 2024. With notes of red apple, peach, and green pear, this wine is expertly crafted with delicate talc-like tannins and a botanical-laced finish. A refreshing and thirst-quenching option, perfect for any occasion.
"A portion sees a week on skins, a large portion sees three days on skins, a modest portion sees 14 days on skins. Skins skins skins. Works with this variety so well.
A golden amber hue in the glass. It’s like a beautiful tonic to drink. Red apple, faint cranberry, peach, green pear, a skittish rub of talc-like tannin, a pure, bright, invigorating and botanical-laced finish. Fine tuned, so frisky, and almost has a non-wine taste, an exotic beverage with so much character, and good for it. Refreshing and thirst-quenching too. Wonderful stuff, though I reckon it fleshing out a little with time in bottle is ideal." 93+ Points - Mike Bennie, The Wine Front, August 2024, Drink: 2025 - 2029
From winemaker 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 de-stem 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.
