Wine Article
2011 Poplar Grove Winery Pinot Gris
Last edited on 12/6/2012 by fries
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100% Pinot Gris
Alcohol Level: 12.8%
Levels: pH 3.28 TA 6.8 g/l
Sugar: 1.1 g/l
Harvest date: Oct 27 - Nov 3 2011
Tasting Notes: Light golden in color with aromas of lemongrass, stone fruits &
apple orchards in full bloom. The first sip brings flavours of
sun-ripened peach & pineapple with hints of freshwater minerality
on the finish. The 2011 Pinot Gris combines a voluptuous
mid pallet with a zippy backbone of acidity that builds a long &
balanced finish. Chef Bruno recommends pairing the Pinot
Gris with the Vanilla Pod’s signature dish: the sushi pizza.
Harvest Notes: Spring 2011 will be remembered as one of the coolest, wettest
spring seasons on record. Spring temperatures were 30%
below normal & rainfall was up 120% over typical precipitation
levels. Cooler conditions continued into the summer months
until mid August welcomed warmer days. From mid August,
even though normal seasonal temperatures & drier conditions
prevailed, at summers end, the growing season was still behind
by four to six weeks. Fortunately for the vines, early fall brought
beautiful dry, sunny conditions with higher than normal
temperatures that persisted until the first frost in early November.
So while the 2011 growing season started off cool & wet, a
warm & dry finish with lots of sunny days allowed for late
ripening of the fruit & the latest harvest on record.
Winemaking Notes: The fruit was immediately pressed with no skin contact and
fermented cold to preserve the signature fruit flavours. The
various parcels of juice were inoculated with up to five different
yeast cultures in order to allow complexity & mouth-feel to
develop without over manipulation. The secondary malolactic
fermentation was inhibited to allow the Pinot Gris to be a
perfect expression of the fruit from the vineyard.
Cellaring Notes: This wine is meant to be consumed upon release. Some older
vintages in our library are showing Riesling-like petrol notes,
which are interesting but come at the expense of fruit flavours.
Drink within four years.
Alcohol Level: 12.8%
Levels: pH 3.28 TA 6.8 g/l
Sugar: 1.1 g/l
Harvest date: Oct 27 - Nov 3 2011
Tasting Notes: Light golden in color with aromas of lemongrass, stone fruits &
apple orchards in full bloom. The first sip brings flavours of
sun-ripened peach & pineapple with hints of freshwater minerality
on the finish. The 2011 Pinot Gris combines a voluptuous
mid pallet with a zippy backbone of acidity that builds a long &
balanced finish. Chef Bruno recommends pairing the Pinot
Gris with the Vanilla Pod’s signature dish: the sushi pizza.
Harvest Notes: Spring 2011 will be remembered as one of the coolest, wettest
spring seasons on record. Spring temperatures were 30%
below normal & rainfall was up 120% over typical precipitation
levels. Cooler conditions continued into the summer months
until mid August welcomed warmer days. From mid August,
even though normal seasonal temperatures & drier conditions
prevailed, at summers end, the growing season was still behind
by four to six weeks. Fortunately for the vines, early fall brought
beautiful dry, sunny conditions with higher than normal
temperatures that persisted until the first frost in early November.
So while the 2011 growing season started off cool & wet, a
warm & dry finish with lots of sunny days allowed for late
ripening of the fruit & the latest harvest on record.
Winemaking Notes: The fruit was immediately pressed with no skin contact and
fermented cold to preserve the signature fruit flavours. The
various parcels of juice were inoculated with up to five different
yeast cultures in order to allow complexity & mouth-feel to
develop without over manipulation. The secondary malolactic
fermentation was inhibited to allow the Pinot Gris to be a
perfect expression of the fruit from the vineyard.
Cellaring Notes: This wine is meant to be consumed upon release. Some older
vintages in our library are showing Riesling-like petrol notes,
which are interesting but come at the expense of fruit flavours.
Drink within four years.