You must be of legal drinking age to enter this site.

Are you over 18?

We use cookies to improve your experience with our site. By choosing yes you agree to our Cookie and Privacy Policy

Muse Pinot Gris 2009

Drinking Guide


Drink 2010-2015

A classical expression of Tasmanian Pinot gris that is picked when floral aromas dominate, this fruit was fermented dry. The fine and delicate texture shows deft handling of skin contact, lees stirring and maturing in older french barriques. Intense honeysuckle, mineral and nutmeg spice aromas meld with fresh apple and pear and carry to the palate. Further complexity, aromas and flavours on the nose and palate are derived from a partial wild ferment in French barriques. Tight acidity provides a refreshing finish. A perfect aperitif.

Winemakers Comments
Vintage Description
Technical Details

Following the success of the 2008 Pinot gris style, I decided to keep the break down of barrel and stainless steel fermentation. However, reflecting on the 2008 wine, I wanted to achieve slightly less overt primary fermentation characters on the nose. I tried to achieve this by increased the wild yeast component in the wine from 10% to 15%. While seemingly not a large change, the extra 5% has noticeably aided in fattening and broadening the palate. This is accentuated by the differences between the 2008 and 2009 vintages. The cooler 2009 vintage provided more delicate flavour and aromas with less sugar ripeness. This has given the wine a more delicate profile that shows more of the wild yeast aromas and its impact on texture. Bottle maturation will suit this wine. Sparkling base and a small amount of barrel fermented Sauvignon blanc were used to round out the phenolic and acid profile of the wine. The fruit was sourced from Martin Block, a vineyard adjacent to our St Matthias vineyard for which we currently hold a long-term management lease. It is north-east facing on the West Bank of the Tamar River. This site has been showing low-yielding trends, typical of what we see on our own properties. The fruit was left on the vine until flavour profiles showed an increase in perfume and floral characters before hand-picking. Tasmania saw lower than normal yields in 2009 however, fruit quality was excellent. With the cooler vintage, harvesting was nearly two weeks later then 2008.

Enter third party description here.