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Grey Matters Pinot Gris

Migliarina, Grey Matters Pinot Gris 2017

R150

4 in stock

Notes

100% Pinot Gris Grey Matters is a play on the French Gris (Grey) the winemaker having grey hair and using the Grey Matter of the brain (hence the labyrinth/brain symbol on the label).

Tasting notes:
'The 2017 Grey Matters Pinot Gris was half fermented in barrel and half in tank. Its light apple blossom bouquet needs a little more intensity. The palate is well balanced with crisp acidity and texture just the right side of phenolic, and an attractive pithy finish. This is how to make Pinot Gris! Lovely.' – Neal Martin Report 2018, 90/100

'50% Barrel fermented – wild, 50% Tank – wild and inoculated. Just 2,500 bottles. Cool, vibrant, super fresh style. Loaded with crystalline white peach, green apple and cream soda but with extra complex spicy pithy aromatics from 30 mins skin contact in the rolling press. There is very little tooty fruity frivolity but more mineral lemon and lime intensity and incredibly fine purity. Great balance and impressive intensity, this is a fabulous expression of this rare variety in SA!' – Greg Sherwood MW, 92+/100

'Light yellow with a tinge of onion skin, whilst the nose is hit with white peach, green apple and honey melon. On the palate, the wine has a lot of fruit with a refreshing lemon and lime intensity.' – Winemaker

Winemakers notes:
Each year I make one experimental wine from a different grape variety, only bottling it if I am happy with the quality. This allows for full artistic/ experimental freedom, with no pressure or expectations. In 2017 it was this Pinot Gris.

Viticulture:
The grapes were sourced from a single vineyard, planted on Cape Hutton soils in the Bottelary region in Stellenbosch.

Vinification:
The grapes were hand harvested from a single vineyard at 23 balling and delivered in small lug boxes to the winery where they were refrigerated in a container overnight. The grapes were whole bunch pressed, then cold settled and 50% racked into steel tank, where the wine was cold fermented with a mixture of several selected yeasts. The other 50% was racked to shaven barrels where natural fermentation was done. After fermentation the wine stayed on its fine lees for 9 months in tank and barrel for mouth feel and complexity. The wine did not undergo malolactic fermentation, no protein or cold stabilisation nor filtration were done.

Analysis:
Alc: 13.9% RS: 1.5 g/L TA: 6.2 g/L pH: 3.37

100% Pinot Gris Grey Matters is a play on the French Gris (Grey) the winemaker having grey hair and using the Grey Matter of the brain (hence the labyrinth/brain symbol on the label).

Tasting notes:
'The 2017 Grey Matters Pinot Gris was half fermented in barrel and half in tank. Its light apple blossom bouquet needs a little more intensity. The palate is well balanced with crisp acidity and texture just the right side of phenolic, and an attractive pithy finish. This is how to make Pinot Gris! Lovely.' – Neal Martin Report 2018, 90/100

'50% Barrel fermented – wild, 50% Tank – wild and inoculated. Just 2,500 bottles. Cool, vibrant, super fresh style. Loaded with crystalline white peach, green apple and cream soda but with extra complex spicy pithy aromatics from 30 mins skin contact in the rolling press. There is very little tooty fruity frivolity but more mineral lemon and lime intensity and incredibly fine purity. Great balance and impressive intensity, this is a fabulous expression of this rare variety in SA!' – Greg Sherwood MW, 92+/100

'Light yellow with a tinge of onion skin, whilst the nose is hit with white peach, green apple and honey melon. On the palate, the wine has a lot of fruit with a refreshing lemon and lime intensity.' – Winemaker

Winemakers notes:
Each year I make one experimental wine from a different grape variety, only bottling it if I am happy with the quality. This allows for full artistic/ experimental freedom, with no pressure or expectations. In 2017 it was this Pinot Gris.

Viticulture:
The grapes were sourced from a single vineyard, planted on Cape Hutton soils in the Bottelary region in Stellenbosch.

Vinification:
The grapes were hand harvested from a single vineyard at 23 balling and delivered in small lug boxes to the winery where they were refrigerated in a container overnight. The grapes were whole bunch pressed, then cold settled and 50% racked into steel tank, where the wine was cold fermented with a mixture of several selected yeasts. The other 50% was racked to shaven barrels where natural fermentation was done. After fermentation the wine stayed on its fine lees for 9 months in tank and barrel for mouth feel and complexity. The wine did not undergo malolactic fermentation, no protein or cold stabilisation nor filtration were done.

Analysis:
Alc: 13.9% RS: 1.5 g/L TA: 6.2 g/L pH: 3.37

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GS 92+

Country

ZA

Region

Stellenbosch

Style

White

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