2019 DWC Wines Pinot Gris Field Blend

Community Tasting Notes (6)

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  7/5/2023 - chatters wrote:

  Pear, honeydew melon, slight butter and cream, sweet spice. juicy, savoury, buttery and creamy, spicy with muted fruit, a little textured burr. Hmm

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  2/27/2022 - chatters wrote:

  Wine-Ark lunch (McLeay Street Bistro, Potts Point): Green melon, bitter pear, slight alcohol prickle, slight stone fruit...touch of petillance, slight peppery spice, textured mid palate, alcohol warmth, pear skin bitterness on the finish.

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  4/10/2020 - chatters wrote:

  Pear, apple, a little pear skin, melon, sweet spice, a boiled sweet almost pear drop note. in the mouth it's juicy, the fruit more diminished though, textured on the mid palate with cat's tongue grip and a little beery bitterness on the finish.

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  12/27/2019 - chatters wrote:

  Supper at Ivan and Jo's (Jo & Ivan's, Marrickville): Pear, slight sweet spice. Medium plus intensity acidity lends freshness, mid palate burr, pear and pear skin bitterness, alcohol warmth on the finishes lends breadth but isn't intrusive. Yum.

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  12/24/2019 - CBRwineguy wrote:

  From Coravin.
  
  The appearance is clear and medium gold in colour. Fine small bubbles are present (secondary ferment, CO2?).
  
  The nose is clean with pronounced intensity. There are well defined notes of autolytic characters (warm cheddar), green fruit (bruised apple skin, yellow apple, subtle pear), citrus (lime), oxidation (subtle walnut, subtle almond), and oak (nutmeg). The wine appears youthful.
  
  On the palate the wine is dry with medium(+) acidity, medium alcohol, and medium(-) body. The flavours have a medium(+) intensity and show notes of citrus fruit (lemon, lime), green fruit (bruised apple skin, yellow apple, pear), oak (nutmeg, very subtle vanilla), and autolytic characters (creamy texture, subtle biscuit). The finish has a long length.
  
  This is a very good quality wine. The flavours have a great balance with the acidity and the alcohol. The flavours show great concentration, contributing to the length of the finish (a wine of higher quality would show more concentration). In its current state, the wine shows multiple clusters of primary and secondary characteristics (a wine of higher quality would show more complexity). The use of oak and lees/autolysis provides additional dimensions not often associated with a Pinot Gris. These characters work well with the primary notes, although the nutmeg character did stand out initially and appeared less integrated. The creamy texture adds weight to the body, keeping it a notch above ‘light’. The small bubbles present in the appearance did not interfere with the palate.
  
  The wine drinks well now, but has potential for ageing. The fruit intensity is great and the acid structure could support the wine while tertiary characters develop.

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