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Tar & Roses

Tar & Roses Pinot Grigio 2024 (Victoria)

Tar & Roses Pinot Grigio 2024 (Victoria)

Regular price $18.99
Regular price $21.99 Sale price $18.99
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Dozen Price: $227.88

RRP: $22.00

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Just announced Pinot Grigio of the Year 2026 by Halliday's Wine Companion - the Tar & Roses Pinot Grigio 2024 from Central Victoria presents a delicate pale white peach hue that immediately hints at its refined character. On the nose, it offers inviting aromas of crisp apple and ripe nashi pears, beautifully complemented by floral honeysuckle and subtle tropical nuances. The palate is full-bodied and rich, with a viscous texture that carries a generous fruit sweetness. Tropical flavours intertwine elegantly with classic stone fruits like peaches and pears, creating complex layers that maintain balance and depth. This wine finishes with a clean, refreshing acidity, making it an excellent choice for those seeking both richness and finesse in a Pinot Grigio.

Pinot Grigio of the Year - Halliday's Wine Companion 2026

"The style is set – from the warm blush colour and lightly spice-fuelled scent to the textural palate – and it's a winner, especially at this price. It brings almost a gris quality with its smooth creaminess elevated in spiced stewed apple, pear, savoury citrus, white peach and spice. A grigio with a little more attitude than most."
96 Points - Jeni Port, Halliday's Wine Companion, 13th January 2025

Wine Specifications

Variety: Pinot Grigio

Size: 750mL

Region: Victoria

ABV: 13.5%

Vintage: 2024

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Winery & Vintage Info

The fruit for the 2024 Tar & Roses Pinot Grigio was sourced from four main vineyards; one in the King Valley, one in Sutton Grange, the Stratford Vineyard just north of Nagambie as well as the Mitchelton vineyard. The higher altitude of the first two vineyards provide cooler conditions, allowing the grapes to ripen slowly, ideal for the development of the delicious classic fresh peach and pear flavours, while the warmer region brings out the more tropical aromas of the flavour spectrum.

The grapes were machine harvested, crushed and pressed through an air bag press in the protective presence of SO2. Cold tank fermentation was undertaken at between 10 to 15 degrees Celsius. Where possible the pressings and free run were fermented separately before being blended back with the free run for stabilisation prior to bottling. Winery Notes

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