Pinot Gris is perfect for the coolish Eden Valley. Research suggests Pinot Gris is an albino version of Pinot Noir so the warmth that ripens the red grape brings out the best of the flavour and body of the copper coloured and faintly pink variant. When grown in far cooler regions, like Tasmania and New Zealand, the taste becomes more like a classical Riesling, built around the acid structure. These are good but perhaps lose the charm of those copper tinted, riper versions.
Pinot Gris is associated in our memories with Pinot Grigio the Italian name which we ordered in basic Italian themed restaurants all those years ago. For imports they were cheap, often faulty and basic to drink. Australian plantings date to the 1980s and have increased substantially as the popularity has grown. From no examples most bottle shops now have a dozen or so to choose from. I’m not sure why this is as Rieslings and Chardonnay would be wiser purchases being cheaper though this is consumerism at work.
This P.B. Bourgoyne was sourced from a boutique we have been buying surplus from for about seven years.
