Peter Logan left the juice from the pinot gris grapes to ferment for two weeks on the darker-coloured pinot gris skins to give this wine its unusual and distinctive orange colour. It's not just the colour of the wine that's orange either, with the grapes for this wine having been sourced from the cool-clime region of Orange in NSW.
"Including the skins in the ferment, as you would with a red wine, produces a fuller range of complex flavours and most importantly a tang on the palate and crunchy finish thanks to tannins released into the wine from the skins," Peter Logan said. "The flavours are more savoury than in a traditional pinot gris, however they do not challenge the food."
The 2016 Clementine Pinot Gris is aromatic and vibrant, bursting with orchard fruits including clementine, flowers and spice. This wine could age upwards of 10 years.
"Over time, the tannins will soften, and youthful crunch and vitality will mellow into middle-aged texture and complexity. As the bright characters subside deeper fruit and spice flavours will develop," Peter Logan added.
Distributor: Bacchant (NSW), Woods Wines (VIC) & Addley Clark Fine Wines (QLD)
RRP: $23
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