Merricks North red volcanic soils, rich in iron, naturally create voluble Pinot Gris as sensual as the landscape.

Vintage 2022 was hand harvested 21st March and 1 st April. The Tussie Mussie Pinot Gris arrived at the winery as small glossy berries brimming with intense flavour, excited winemaking team. Whole bunch pressed and fully extracted on a extended press cycle, lots of squeezing not many turns. Settled and rough racked the following day, Tussie Mussie was fermented on some solids and left to mature unsulphured on lees in steel. Bottled after 9 months.

The wine is a luscious golden liquid in the glass. The aroma of ripe orchard fruits, spice and honey is confirmed on the palate with the gentlest suggestion of sweetness. Richness and warmth are evident in the aroma and mouth feel. Honey, heavy bottomed pears, and spiced quince. The palate has an attractive mineral backbone from the volcanic soils (Flinders Volcano 40-48 million years ago), showing textured phenolics from the slow press cycle, creamy and generous. The vineyards’ joyful moniker, suggestive of its former existence as a rose & herb farm, is expressed by this hedonistic Pinot Gris. Inviting floral aromas exude the glass, swiftly accompanied by lemon peel and honeysuckle. Beautiful, ripe flavours of nectarine and a hint of spice guide the palate to a luxurious, lingering finish.

Despite all things voluptuous Tussie Mussie Pinot Gris is actually as dry or zero sugar as possible. The reason why premium Pinot Gris in Australia is often perceived as sweet is its comparative high level of dry extract which usually indicates a high level of unfermentable sugars.

Picked – 21st march and 1st April

Merricks North red volcanic soils, rich in iron, naturally create voluble Pinot Gris as sensual as the landscape.

Vintage 2022 was hand harvested 21st March and 1 st April. The Tussie Mussie Pinot Gris arrived at the winery as small glossy berries brimming with intense flavour, excited winemaking team. Whole bunch pressed and fully extracted on a extended press cycle, lots of squeezing not many turns. Settled and rough racked the following day, Tussie Mussie was fermented on some solids and left to mature unsulphured on lees in steel. Bottled after 9 months.