2022 Quealy Musk Creek Pinot Gris - Mornington Peninsula
The most colour of the gris releases, and the richest with baked pears, lemon butter and lime cream. It’s a serious style, full bodied with peach fuzz texture, slightly sticky phenolics and a little bitter on the finish.”
Jane Faulkner, Halliday Wine Companion 2024
This is 100% estate Mornington Pinot Gris sourced from basalt-derived volcanic soils in the Musk Creek Vineyard. The dry-grown, own-rooted vines were planted in 1997 and enjoy a north-north-east aspect. This site enjoys cooler conditions and ripens later than Tussie Mussie. It’s perched at 180-210 metres altitude atop Main Ridge. Here it overlooks Westernport Bay and the heads, and the persistent, cooling breeze from Bass Strait ensures the fruit maintains freshness. The site produces bunches of tiny, pink berries with excellent acidity—the result is a deeper, spicier, more complex and mineral Gris. The fruit is always hand-harvested.
The ‘Alsatian-style’ press cycle is a long process. Whole bunches are loaded into the press and gently extracted over six hours to capture only the most delicate phenolics. The juice was then racked, and half fermented (wild) in stainless steel while the rest went to French oak (10% new) for structure and complexity. There was no bâtonnage.
The most colour of the gris releases, and the richest with baked pears, lemon butter and lime cream. It’s a serious style, full bodied with peach fuzz texture, slightly sticky phenolics and a little bitter on the finish.”
Jane Faulkner, Halliday Wine Companion 2024
This is 100% estate Mornington Pinot Gris sourced from basalt-derived volcanic soils in the Musk Creek Vineyard. The dry-grown, own-rooted vines were planted in 1997 and enjoy a north-north-east aspect. This site enjoys cooler conditions and ripens later than Tussie Mussie. It’s perched at 180-210 metres altitude atop Main Ridge. Here it overlooks Westernport Bay and the heads, and the persistent, cooling breeze from Bass Strait ensures the fruit maintains freshness. The site produces bunches of tiny, pink berries with excellent acidity—the result is a deeper, spicier, more complex and mineral Gris. The fruit is always hand-harvested.
The ‘Alsatian-style’ press cycle is a long process. Whole bunches are loaded into the press and gently extracted over six hours to capture only the most delicate phenolics. The juice was then racked, and half fermented (wild) in stainless steel while the rest went to French oak (10% new) for structure and complexity. There was no bâtonnage.
The most colour of the gris releases, and the richest with baked pears, lemon butter and lime cream. It’s a serious style, full bodied with peach fuzz texture, slightly sticky phenolics and a little bitter on the finish.”
Jane Faulkner, Halliday Wine Companion 2024
This is 100% estate Mornington Pinot Gris sourced from basalt-derived volcanic soils in the Musk Creek Vineyard. The dry-grown, own-rooted vines were planted in 1997 and enjoy a north-north-east aspect. This site enjoys cooler conditions and ripens later than Tussie Mussie. It’s perched at 180-210 metres altitude atop Main Ridge. Here it overlooks Westernport Bay and the heads, and the persistent, cooling breeze from Bass Strait ensures the fruit maintains freshness. The site produces bunches of tiny, pink berries with excellent acidity—the result is a deeper, spicier, more complex and mineral Gris. The fruit is always hand-harvested.
The ‘Alsatian-style’ press cycle is a long process. Whole bunches are loaded into the press and gently extracted over six hours to capture only the most delicate phenolics. The juice was then racked, and half fermented (wild) in stainless steel while the rest went to French oak (10% new) for structure and complexity. There was no bâtonnage.
