2017 Airlie Bank Gris Fermented On Skins

Airlie Bank

Australia / Yarra Valley / Airlie Bank

Fermented on skins and bunches for two weeks. Pressed to old hogsheads; no fining or filtration. Pale copper colour. Enticing nose: bit of Campari, orange peel, clovey spice, apricot and perhaps strawberry. Impression is clean and fresh with fruit and savoury interest. Very recently bottled and still a touch washy on the palate, but the phenolic slipperiness works and there is flesh there - hints of pear, stone fruit, just-ripe strawberry - and it builds, with gingery spice coming in through the back with that nice amaro bitterness. – Ed Merrison, CellarHand

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About Airlie Bank

Airlie Bank dares to treat drinkers with respect by delivering wines that are delicious and true - as well as remarkably good value. Tim Shand and the team enjoy freedom to push boundaries. Their small-batch ethos has led to a great deal of creativity and ever-decreasing doses of sulphur. Nothing is off the cards when they sniff an opportunity to make a more compelling wine, as demonstrated by its 100% whole bunch Cab Franc and goon-bag fermented Sauvignon Blanc. Pure drinking pleasure is the one-point manifesto of Airlie Bank, and the thirsty take-up across the board shows that they're hitting the mark.

About

Tim came to the Yarra Valley with vintages under his belt at Domaine Dujac in Burgundy and Château Margaux in Bordeaux, as well as stints in Chianti, Oregon and Chile. Since then he had a hand in some of the region’s headline-grabbing wines of recent times during his tenure at Giant Steps before taking the helm at Punt Road in 2014. Tim and the team are making most of the freedom to push boundaries while making the most of the excellent fruit the Yarra Valley gives rise to.