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Muse Pinot Gris 2013

Drinking Guide

 

Drink 2014-2019

$35

QTY

We aim to craft a complex wine balancing pure grape, wild yeast and French oak character. It is picked each year at the height of floral flavours and the body and balance is achieved through delicately handling skin contact, lees stirring and maturation in French oak. In 2013 100% was fermented in mature oak of which 40% was wild and there was no skin contact. Its colour reminds us of fields of summer grasses. Aromas and flavours unfold; pear, macadamia nuts, the funk of wild yeast, gently spiced oak and a lemon note. It’s a dry wine with a medium body and there’s plenty of interest; a hint of honey introduces fine texture, the steely minerality and a sorrento lemon on the finish.

Winemakers Comments
Vintage Description
Technical Details

Tempering wild yeast against inoculated yeast has worked very well for many years now as it provides balance between fruit, spice, mineral and wild fermentation funkiness. However, given the small nature of this season's release the wine was fermented 100% wild in oak. 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 but to keep the balance that I try for in the winery I think it would still 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 and then hand-picked. Again, this season showed very low yields due to the poor fruit set experienced throughout Tasmania.