95 Points - Halliday Wine Companion!
94 Points - Mike Bennie, Wine Front!
"Hand-picked, whole-bunch pressed, wild yeast ferment in a 1200l foudre and stainless steel. Australian pinot gris seldom displays complexity, but here you have it. Aromas range through rose water and poached pears, grape skin and ginger, a similar suite of flavours present on the long and textured palate. Juicy, slightly astringent acidity completes the finish."
- Halliday Wine Commpanion 2020
"Our 2018 Pinot Gris is a wonderful textural wine with zesty acidity and plenty of flavour."
"From Henty, Victoria, an excursion for Lethbridge from Geelong. It sees eight different parcels in the mix, all naturally fermented, all in oak barrels, but with skin ferments at varying time spans and other things lending character and complexity. Lots of detail, as is often the Lethbridge way. “The skin contact is a very important part of making gris, otherwise you don’t get texture, and I am looking for spice and mushroomy character, more interest than just nashi pear, let’s say”, says winemaker Ray Nadeson as we take a drag on the wine together.
Blushing in the glass in a pink-salmon kind of way. Scents of brown pear, truffle, bread dough and light floral notes. The palate is amazing – slippery then finishes with light puckering dryness. Complexity, detail, and length are calling cards. One of the more complex gris you’ll see, and delivers high drinkability. Total charm."
- Mike Bennie, Wine Front