Beurrot is comprised of two Pinot Gris parcels: the tiny original 0.24 hectare section annexing the Meres block, and the Beurrot vineyard planted entirely to Pinot Gris, which at 2.74 hectares, provides the majority of the fruit. The Beurrot vineyard is planted to a density of 5600 vines per hectare.
The fruit is whole bunch pressed and barrel fermented to as dry as possible in all-old French oak without yeast inoculation. The maturation period is nine months on yeast lees.
September 2015 welcomed the beginning of budburst leading to a dry and warm spring. October was 3 degrees above the average temperature and El Niño affected the amount of rain we received. Vine vigour was controlled due to the lack of rainfall with the canopy generous and open. Fruitfulness was up from the previous vintage and flowering and fruit set occurred unhindered. Veraison commenced in early January.
The period between January and mid-March was warmer than historically usual and harvest began at the same time in February as recent vintages. Conditions remained very dry and warm throughout the harvest period, it was a compact vintage finishing in mid-March. The viticultural team worked steadily throughout harvest and delivered healthy and energetic fruit, with ripeness and acidity well balanced.
The nose expresses pure fruit flavours of fresh pear juice along with more exotic fruit notes of lemongrass and kaffir lime leaf. Fuji apple and citrus peel flavours lead into a long, textured and chalky palate accentuated by a lemon barley flavoured finish.
In the past, this was an extremely ambitious expression of gris, given creamy seams by barrel fermentation, while clenched in the reductive bite of extended lees work and further oak handling-all efforts to stretch varietal limitations in the quest for minerality. While the wine was impressive, it did seem at a times a bit worked. Conversely, this is quintessential gris. No love has been forsaken and indeed, the wine still undergoes a wild, barrel ferment. However the skin-inflected bite of gris' apple and nashi pear and a lilt of jasmine and roibos, all cruising along a gentle coaster of assuaging phenolics, makes for an easier drink. Still among the riper gris at the top of its class.
Ned Goodwin MW
Fresh and frisky, with a spicy, faintly floral and citrusy bouquet of guava, white peach and wild flowers backed a nutty, creamy yeast-derived complexity. Initially sweet and forward, its citrusy and faintly honeyed core of fruit extends with richness and smoothness over a fine, dusty spine towards a nutty, rather spicy and savoury finish punctuated by a tangy, brightly lit acidity. It has more than a foot in the grigio camp.
Arguably one of Australia’s better known and loved pinot gris, by those that might call themselves pinot gris fanciers. Its track record is pretty good if you go by WineFront reviews too. Nothing fancy done here, just good grapes, smart winemaking, a know how with the variety. You could file this under pinot gris in the dictionary. Classic pear, pear drop, frangipani, honeycomb, candle wax scents, even a touch of oatmeal savouriness. The palate is deep in flavour but light on its feet. Soft and juicy, almost watery but let’s call it delicate, and with silkiness to texture that makes the wine feel refreshing and regal, in a way. It keeps you thinking it’s lush only to finish feathery and mouthwatering. It’s excellent, really.