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Vineyard location:  

King Valley & Cardinia Ranges


Oenological Data:  

Harvest Baumé – 12.8 to 13.8

Total acidity – 6.0 g/l

pH – 3.24

Alcohol – 13.9% alc/vol

Residual Sugar – 5.0 g/l



1150 dozen


Winemaker’s Notes:

The fruit was gently crushed, airbag pressed and cold settled. The juice was divided into separate 1 tonne stainless steel fermenters and barrels with natural yeasts as well as different yeast strains introduced to the individual batches.  Post primary fermentation, the wine was lightly sulphured and fined, cold stabilized, filtered and bottled under screw cap.



Tasting Note:

A slightly cooler year produced a wine of lifted aromas of spiced pear with a hint of citrus and exotic fruit. The palate supports the aromas with a minerally acidic palate, which also shows good breadth and texture as a result of some barrel fermentation. A beautiful core of focused acidity provides just the right balance with the touch of residual sweetness, creating a complex and vibrant wine with superb mouth feel and length consistent with the previous vintages including the trophy awarded 2011 vintage.

2016 Green Vineyards Pinot Gris

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