Multiple picks over a wide range of ripeness was carried out to increase the spread of fruit characters and both retain a fresh acidity and present rich ripe characters. They use Gentle pressing, indigenous yeast fermentation at warm temperatures, gentle fining and 6 months on lees to craft this lovely wine. Perfumes of vanilla, pear, white flowers, honey with a light, crisp and refreshing palate that shows a hint of dough and mid-palate fat. Delicious and easy to drink, it is great for drinking now. Pair it with burrata and antipasto.
Anthony and Pauline Miceli searched for a site in Australia to grow the Burgundian varieties of Pinot Noir and Chardonnay. It had to be a cool area with suitable slopes, aspect, and soils. They found a lovely site in Main Ridge wine area of the Mornington Peninsula and established a winery and vineyard in 1991. From the wines I’ve tasted it was an absolute masterstroke. Lovely aromatics run through all the wines which are delicate and subtle. The addition of Pinot Grigio in 1997 was another act of genius as it is one of their best wines.
Mornington Peninsula – One of many stars in Melbourne’s dress circle of vineyards. Varied success depending on terroir and wine maker but the best are outstanding. Pinot Noir and Chardonnay can excel with Riesling, Pinot Gris and Sparkling all capable of impressive wines too.
Pinot Gris/Grigio– Gris and Grigio are in fact the same variety and both names mean grey in French and Italian respectively. Which is somewhat deceptive because the grapes can be almost blue when ripe. The great wines of Alsace and North Eastern Italy are often made from this variety. It is being widely adopted around the world too. AKA Grauburgunder.