Kooyong is moving towards being environmentally sustainable and less interventional in their wine making approach. This wine is wild fermented and left to rest in old French oak barrels for 10 months before bottling. When I’ve spoken to some wine makers regarding the difference between wild ferment and conventional super charged yeast inoculation, they have been saying the wines show lifted or brighter fruit characteristics and possible volatile acidity in the wild ferments. Furthermore, each individual ferment may look totally different resulting in uniqueness in the wines. While you may lose a little of the control of the ferment I think you gain more in the end.
Kooyong Beurrot Pinot Gris 2010
The introduction to your mouth comes in the form of sweet pears with floral overtones but it's the alcohol that takes over on the back palate detracting from the experience. At the moment the oak is a little too aggressive leaving a sweet thickness running rampantly over my senses. In terms of Aussie Gris this would be one of the better bistro examples but i just wanted more.
Alcohol: 13.5%
Price: $30
Rated: 84
Drink: now
Price: $30
Rated: 84
Drink: now
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