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Managed by the Quealy team, the Tussie Mussie vineyard was planted on the site of a former rose farm in 2007 (hence the name—tussie mussie is an old term for a bouquet of flowers). Located in Merricks North, the vineyard’s three hectares of Pinot Noir and Gris vines are rooted in the Peninsula’s most prized soil: deep, red volcanic clays. Combined with the site’s northern location and north-facing aspect, these soils allow for slow ripening—key to developing complexity while maintaining bright natural acidity.
Hand-harvested in early March, the fruit was whole-bunch pressed using an extended cycle to extract gentle phenolics, then fermented on high solids and matured on lees in stainless steel. Twenty-twenty-five is as magic a vintage for its Gris as it is its Grigio. The Tussie Mussie leaps from the glass, with aromas of pear skin, quince, and jasmine, a touch of almond, and spice. The palate is finely weighted yet textural, combining ripe orchard fruit with taut acidity and a long, mineral finish. One sip of this tells you exactly why the Quealy and McCarthy clans are so highly regarded for their work with this varietal; there’s a subtlety and balance that many seek, but few achieve.