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This year’s Balnarring Pinot Grigio is drawn from the and Hester, Campbell and Christine vineyards. Both sites are organically managed and lie less than 3 kilometres from the winery, where the fruit arrives within an hour of being picked.
In the cellar, the Quealy team uses only the most delicate portion of the press cycle, which means the juice yield per tonne tends to be extremely low. Like all Quealy’s wines, the ferments are wild, and while there is some bâtonnage with the Gris, the Grigio is left untouched, as Tom seeks to lock in tension and steeliness. With its aromas of nashi pear, citrus fruits and ripe stone fruit, this has a zesty, lip-smacking mouthfeel you rarely see in Australian Grigio. Yes, there is also plenty of textural depth to offset the freshness. The wine is sulphured and bottled unfiltered.