You can make Pinot Gris in a pretty standard way and get a pretty standard wine. But there’s so much you can do- and not do - to turn the funk up. And the Ravensworth team have certainly done a bit of everything. There’s some carbonic maceration to bring out the wine’s natural spice. Some batches were kept on skins to introduce that slippery mouthfeel and texture. One batch was whole-bunch pressed to heighten the wine’s fresh fruit aromatics and then different parcels were fermented in oak, concrete and ceramic fermenters. Talk about a winemaker’s playground. There was probably a small batch fermented in the kitchen sink just to make sure that nothing was missed.
You can’t miss the spice on the nose - and underneath there’s pithy grapefruit skin with a touch of red berry fruits. The palate has a similar story - with that beautiful slippery texture that sets this wine apart from its more conservative colleagues. Enjoy with Indian, Thai, Vietnamese and even with Sichuan. This baby doesn’t have to get out of the kitchen - it can handle the heat.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Canberra District
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Pinot Gris
- Serving Temp.
From the producer
Another cracker if you like your gris, grapefruity, spicy with just a hint of summer berry. Pink is the new white, a rose of sorts but so much more.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Salt & pepper squid
- 3 (about 600g) large cleaned squid hoods
- 1L (4 cups) vegetable oil
- 40g (1/4 cup) plain flour
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tsp Chinese five-spice
- 1/2 tsp chilli powder
- Lemon wedges and soy sauce with
- sliced fresh red chilli, to serve
- Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
- Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)
- Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
- Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
- Serve immediately with the lemon wedges and chilli soy sauce.