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Muse Pinot Gris 2012

Drinking Guide


Drink 2013-2018



Grapes from both the Moorilla and St Matthias are tasted on the vine and hand-picked when spice and floral flavours are at their peak. This occurred with four days of each other in early April. Juice is in extended contact with skins and tasted again for tannin development before being pressed and fermented. For Conor, the goal is to achieve a balance between acidity, lees weight and alcohol viscosity. We have been rewarded with elegant aromatics and flavours which will appeal to the lover of a traditional Gewürztraminer. Cellar up to ten years

Winemakers Comments
Vintage Description
Technical Details

Tempering wild yeast against two inoculated yeasts has worked very well for many years now as it provides balance between fruit, spice, mineral and wild fermentation funkiness. As with all Muse wines the emphasis when we blended the wine was not to achieve intense fruit but rather subtlety, complexity and texture. I consider this wine an excellent food wine and would be best for drinking within 5 years of release. The fruit was sourced from the top block of our St Matthias vineyard. It is north-east facing on the West Bank of the Tamar River. The fruit was left on the vine until flavour profiles showed an increase in perfume and floral characters before hand-picking. The 2012 season was excellent for both yields and quality.