2024 Pooley Pinot Grigio
A soft blush from skin contact during fermentation. Delicate aromas of red apple are followed by jasmine, pear and sour candy. The dry palate is lean with a subtle bitter almond and delightful lemon drop tartness. Serve very chilled and the orchard fruits will sing.
- Volume:
- 750mls
- Alcohol:
- 13.5%
- pH:
3.29
- Standard Drinks
- 8
- Acidity:
6.92
- Maturation
Fermented on gross lees, matured for 4 months on fine lees.
- Closure
- ScrewCap
- Style
Dry
Due to an unusually warm winter, 2024 growing season started 3 weeks earlier than expected. This lead to a busy end of winter for the vineyard team who did a great job getting the vines ready for the season ahead. The warmer temperatures and reduced but steady rainfall through the growing period was a contrast to V23, these optimal conditions lead to beautiful, high quality grapes. Harvesting commenced at Butcher’s Hill in early March with the House Block Pinot Noirs, and concluded with the Cordon Cut Riesling at Butcher’s Hill. Exceptional quality fruit and no pest or disease presence lead us to expect great things from the 2024 season.
The Butchers Hill Vineyard located in Richmond at the historic Belmont Lodge was established in 2003. The vineyard is a prominent feature to the Richmond landscape as it protrudes from the borders of the town. The steep north facing slope of this site starting from 30m-100m above sea level means that it receives some very long sunlight hours, protection from cold southern winds and increased drainage of soils. The ferricrete attribute of the soils not only hold heat and water longer as they are darker but the iron oxide also interacts with the production of flavonoids in the fruit and typically produces wines that are complex and robust. There are currently 6ha of vine planted on this property in total.
Pinot Grigio from our Butcher’s Hill and Cooinda Vale vineyard plus local growers, all from the Coal River Valley. Fruit was handpicked and cooled overnight to 5 degrees. Fruit was then whole bunch pressed to tank. After a cold settle overnight the juice was coarsely racked allowing some solids in the ferment. The juice was inoculated using TXL yeast. The wine was matured on fine lees for 4 months prior to bottling.
A soft blush from skin contact during fermentation. Delicate aromas of red apple are followed by jasmine, pear and sour candy. The dry palate is lean with a subtle bitter almond and delightful lemon drop tartness. Serve very chilled and the orchard fruits will sing.
