ABOUT PINOT GRIS
Pinot Gris and Pinot Grigio are different names for the same grape variety, which begs the question: why didn’t Australia just pick one name instead of opting to use both?
Well, typically the distinction lies in the wine style. Pinot Gris, the French iteration, is picked later in order to produce deeper, more ripe flavours of pear, nectarine and honeysuckle with a rich, smooth texture. On the other hand, Pinot Grigio, the Italian iteration, is picked earlier and typically has a more crisp and lean palate with citrus, green apple and zesty acidity flavours. Though this distinction holds true in their respective countries, the line between the two styles is often blurred in other countries such as the United States, New Zealand and Australia.
Pinot Gris/Grigio is also made in some countries as a skin-contact wine, which is experiencing a growth in popularity in line with the minimal intervention wine movement. The natural colour of the variety’s fruit is a greyish purple or pink hue, so when macerated with skins it takes on an almost rosé-like colour. The flavour is considerably different from most rosé, though - you can expect more pronounced tannins, as well as flavours of savoury spice, Campari, peach and tomato vine.