Winery notes (2019 Vintage)
"The colour of the wine comes from the grape skins and the semi-oxidative handling. The 2019 Real McCoy has a brilliant, peachy/tangerine hue. The nose is laden with stone-fruit aromas (apricot and peach) with lychee, orange blossom and rose petals. On the palate there is almond, Turkish delight, apricot and cream soda. The fine tannin gives the wine both depth and length while the fresh acidity sings loudly of Gibbston.
Vintage 2019 marks our 5th release of a “skins ferment” Pinot Gris from our Gibbston Vineyard. Once again, the combination of this versatile variety with our modern take on an ancient winemaking technique and this beautifully fragrant subregion is a winning one. We loved the contribution of whole clusters in the ferment of the previous vintage so decided to include an average of 28% whole clusters this year.
With the 2019, we took the opportunity to get to know the two Swiss Pinot Gris clones better by fermenting them separately. The Berrysmith was darker, more tannic with stone fruit characteristics while the Sel Ovaille delivered more citrus, elegance and length to the wine. The pressing decision was made on taste for each ferment and both were pressed in our Italian basket press; the Sel Ovaille clone after 26 days and the Berrysmith after 33 days on skins. The bone-dry wine went through a full malolactic fermentation and was bottled after 11 months in old Pinot Noir barrels.
Each year we see a greater sense of place in our Valli Gibbston Vineyard Pinot Noir and Pinot Gris and we continue to see our special place in the Real McCoy Orange Pinot Gris. This reinforces everything we believe about provenance and the importance of site."
Reviews for the 2018 vintage below…
5 Stars & 95/100 Sam Kim, Wine Orbit, July 2019 (2018 Vintage)
"This is a magnificent rendition of orange wine; the complex bouquet shows Gala apple, grapefruit, dried herb and citrus peel aromas, leading to a concentrated palate that is refined and wonderfully focused. It is mouthfilling and offers outstanding depth, superbly structured by refreshing acidity and delicate phenolics. At its best: now to 2023."