Tim Adams 2011 Pinot Gris

The 2011 Pinot Gris has a distinctive rose gold hue. The pinkish coloration is a natural phenomenon of Pinot Gris. Being a mutation of Pinot Noir, there is a small degree of pink pigmentation in the skin of pinot gris. This can be either avoided or removed using various techniques in the winemaking process. This year we included all the pressings wine (which carries the majority of the pink colour) in our blend, because it made such a positive contribution to the structure of the wine. The result is a wine with pear, lychee and peach flavours complemented by fullness, some sweetness in the middle palate and cleansing acidity. The wine has great balance of flavour, alcohol, sweetness and acidity. It should be enjoyed while it is young and vibrant. Enjoy it with Asian cuisine, seafood and salads or keep with confidence for up to five years.

LATEST REVIEW

The Five Minute Wine Rush
Top shelf Pinot Gris. I knew from the first pour when the delightfully translucent copper straw colour bedazzled my Riedel glass with its reflections bouncing effortlessly from side to side then finally settling enough for me to have my first sniff and swirl. Pure pears follow along with green apples and lemons, this is and orchardist's idea of heaven. Good liveliness on the palate - balance between ying and yang - you know what I mean. Anyway, it drinks beautifully with my lamb korma with plums and chickpeas and my homemade roti.
Paul Ippolito, www.paulippolito.com February 2011   Download Snippet

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WINE MAKER'S NOTES

 

 

Wine Makers Notes – Tim Adams 2011 Pinot Gris

Pinot Gris sometimes has a distinctive rose gold hue. The pinkish colouration is a natural phenomenon of pinot gris. Being a mutation of pinot noir, there is a small degree of pink pigmentation in the skin of pinot gris. This can be either avoided or removed using various techniques in the winemaking process. All the pressings wine, which carries the majority of the pink colour, has been included in the blend because it has made such a positive contribution to the structure of the wine. The result is a wine with pear, lychee and peach flavours complemented by subtle lemon zest , fullness with some sweetness in the middle palate and cleansing acidity. The wine should be enjoyed while it is young and vibrant. Enjoy it with Asian cuisine, seafood and salads or keep with confidence for up to five years.

WINE MAKING

The fruit was crushed and pressed, with all pressings returned. The juice was cold settled for seven days before fermentation. A portion of the blend (24%) has been barrel fermented in new French oak hogsheads. Fermentation was stopped before completion and so the wine has very slight sweetness. The wine has been cold and protein stabilised to our normal standards. Immediately bottled under screwcap to ensure freshness and authenticity

VINEYARDS

Sheoaks: Tim Adams, Pam Goldsack,
Grant Crawley and partners
Ladera: Tim Adams & Pam Goldsack

ANALYSIS AT BOTTLING

Free SO2: 31ppm
pH: 3.29
Total acid: 5.96g/L
Residual Sugar: 4.9g/L
Alcohol: 12.74%

VARIETIES

Pinot Gris

Wine Makers Notes – Tim Adams 2010 Pinot Gris

The 2010 Pinot Gris has a distinctive rose gold hue. The pinkish coloration is a natural phenomenon of pinot gris. Being a mutation of pinot noir, there is a small degree of pink pigmentation in the skin of pinot gris. This can be either avoided or removed using various techniques in the winemaking process. This year we included all the pressings wine (which carries the majority of the pink colour) in our blend, because it made such a positive contribution to the structure of the wine. The result is a wine with pear, lychee and peach flavours complemented by fullness, some sweetness in the middle palate and cleansing acidity. The wine has great balance of flavour, alcohol, sweetness and acidity. It should be enjoyed while it is young and vibrant. Enjoy it with Asian cuisine, seafood and salads or keep with confidence for up to five years.

WINE MAKING

The fruit was crushed and pressed, with all pressings returned. The juice was cold settled for seven days before fermentation. A portion of the blend (24 per cent) has been barrel-fermented in new French-oak hogsheads. Fermentation was stopped before completion and so the wine has very slight sweetness. The wine has been cold and protein stabilized to our normal standards. It was then bottled immediately, using screwcaps to ensure its freshness and authenticity.

VINEYARDS

— Sheoaks (Grant Crawley, Tim Adams and Pam Goldsack)
— Ladera (Tim Adams and Pam Goldsack)
— Bastions (John Bastion)

ANALYSIS AT BOTTLING

Free SO2: 27ppm
pH: 3.04
Acid: 7.07g/L
Alcohol: 13.08%
Residual sugar: 5.6g/L

VARIETIES

This wine was made from 100% Pinot Gris

Wine Makers Notes – Tim Adams 2009 Pinot Gris

The 2009 Pinot Gris has a distinctive rose gold hue. The pinkish coloration is a natural phenomenon of pinot gris. Being a mutation of pinot noir, there is a small degree of pink pigmentation in the skin of pinot gris. This can be either avoided or removed using various techniques in the winemaking process. This year we included all the pressings wine (which carries the majority of the pink colour) in our blend. This was because it made such a positive contribution to the structure of the wine. The wine has great balance of flavour, alcohol, sweetness and acidity. The result is a wine with pear, lychee and peach flavours complemented by fullness and some sweetness in the middle palate, and cleansing acidity. It should be enjoyed while it is young and vibrant. Enjoy it with Asian cuisine, seafood and salads or keep with confidence for up to five years.

WINE MAKING

The fruit was crushed and pressed with all pressings returned. The juice was cold settled for seven days before fermentation. A portion of the blend (10 per cent) has been barrel fermented in new French oak to enrich the palate. Fermentation was stopped before completion and so the wine has very slight sweetness. The wine has been cold and protein stabilized to our normal standards. It was then bottled immediately, using Stelvin capsules to ensure its freshness and authenticity.

VINEYARDS

— Sheoaks (Grant Crawley, Tim Adams and Pam Goldsack)
— Ladera (Tim Adams and Pam Goldsack)

ANALYSIS AT BOTTLING

Free SO2: 27ppm
pH: 3.21
Acid: 7.30g/L
Alcohol: 13.4%
Residual sugar: 6.8g/L

VARIETIES

This wine was made from 100% Pinot Gris

Wine Makers Notes – Tim Adams 2008 Pinot Gris

The wine has great balance of flavour, alcohol, sweetness and acidity. The result is a wine with peach, lychee, passionfruit, pear and subtle lemon zest flavours complemented by fullness and some sweetness in the middle palate and cleansing acidity. This wine should be enjoyed while it is young and vibrant, especially with Asian cuisine, salads and fresh fish.

WINE MAKING

The fruit was crushed and pressed with all pressings returned. The juice was cold settled for seven days before fermentation. Fermentation was stopped before completion and so the wine has slight sweetness. The wine was cold and protein stabilized to our normal standards. It was then bottled immediately, using screwcaps to ensure its freshness and authenticity.

VINEYARDS

— Sheoaks (Grant Crawley, Tim Adams and Pam Goldsack)
— Ladera (Tim Adams and Pam Goldsack)



ANALYSIS AT BOTTLING

Free SO2: 30ppm
pH: 2.94
Acid: 8.0g/L
Alcohol: 12.2%
Residual sugar: 6.1g/L

VARIETIES

100 per cent pinot gris

Wine Makers Notes – Tim Adams 2007 Pinot Gris

The wine has great balance of flavour, alcohol, sweetness and acidity. The result is a wine with peach, lychee, passionfruit, pear and subtle lemon zest flavours complemented by fullness and some sweetness in the middle palate and cleansing acidity. This wine should be enjoyed while it is young and vibrant, especially with Asian cuisine, salads and fresh fish. .

WINE MAKING

The fruit was crushed and pressed with all pressings returned. The juice was cold settled for seven days before fermentation. Fermentation was stopped before completion and so the wine has slight sweetness. The wine was cold and protein stabilized to our normal standards. It was then bottled immediately, using screwcaps to ensure its freshness and authenticity

VINEYARDS

— Sheoaks (Grant Crawley, Tim Adams and Pam Goldsack)
— Springfarm (Glen Kelly)

ANALYSIS AT BOTTLING

Free SO2: 32ppm
pH: 3.50
Acid: 8.38g/L
Alcohol: 13.4%
Residual sugar: 6.9g/L

VARIETIES

This wine was made from 100% pinot gris

Wine Makers Notes – Tim Adams 2006 Pinot Gris

The wine has great balance of flavour, alcohol, sweetness and acidity. The result is a wine with penetrating nashi pear, green apple and tropical fruit aromas and flavours, complemented by fullness and some sweetness in the middle palate and cleansing acidity. This wine should be enjoyed while it is young and vibrant, especially with Asian cuisine.

WINE MAKING

The fruit was crushed and pressed, with all pressings returned. The juice was cold settled for seven days before fermentation. Fermentation was stopped before completion and so the wine has slight sweetness. The wine has been cold- and protein-stabilized to our normal standards. It was then bottled immediately, using screwcaps to ensure its freshness and authenticity.

VINEYARDS

— Sheoaks (Grant Crawley, Tim Adams and Pam Goldsack)
— Springfarm (Glen and Ann Kelly)

ANALYSIS AT BOTTLING

Free SO2: 29ppm
pH: 3.25
Acid: 7.96g/L
Alcohol: 13.9%
Residual sugar: 7.7g/L

VARIETIES

This wine was made from 100% pinot gris

Wine Makers Notes – Tim Adams 2005 Pinot Gris

From our Watervale vineyard, the wine has great balance of flavour, alcohol, sweetness and acidity. The result is a wine with penetrating nashi pear and green apple aromas and flavours, complemented by fullness and some sweetness in the middle palate, together with cleansing acidity. This wine should be enjoyed while it is young and vibrant, and goes particularly well with Asian cuisine.

WINE MAKING

Fruit for this wine was hand picked and loaded into 400kg plastic bins before storing at 5ºC for five days in our new coolroom — bought especially to enable best-practice handling of small batches. The fruit was crushed and pressed, with all pressings being included. The juice was cold settled for seven days before fermentation and cold and protein stabilised to our normal standards. It was then bottled immediately, using screwcaps to ensure its freshness and authenticity.

VINEYARDS

— Sheoaks (Grant Crawley, Tim Adams and Pam Goldsack)

ANALYSIS AT BOTTLING

Free SO2: 29ppm
pH: 3.10
Acid: 8.12g/L
Alcohol: 13.6%
Residual sugar: 11.4g/L

VARIETIES

This wine was made from 100% PInot Gris

Wine Makers Notes – Tim Adams 2004 Pinot Gris