Bone Dry Pinot Gris 2026
- 91
- $16
- Drink by: 2026-2029
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The concept here is, as the label would indicate, to produce a completely dry wine. There is actually less than 0.1% sugar per bottle. The vineyards providing the fruit are located throughout South Australia. Pressings are treated to remove and reduce the “Gris” colour. Pinot Gris is normally one of the most deeply coloured white varieties, but they have avoided that here. Fermentation is in stainless steel. I suspect that even water has more colour than this Pinot Gris, but it would certainly have far less aroma. We have classic crisp pear notes here, along with spices and citrus. There is good focus and length along with juicy acidity. A most attractive style, with the bonus of that low sugar, if that appeals to you. It should drink very nicely over the next two to three years.
Ken was born and bred in Brisbane, Queensland. He had a non-trendy, perfectly happy childhood, in a family convinced alcohol meant instant condemnation to Hades. But a break fishing on the Great Barrier Reef, and some good wine, started a serious obsession that eventually took over. It did not stop Ken being chastised later for drinking Pol champagne, disgusted he’d drink anything made by a Cambodian dictator. Now, Ken mostly writes on wine, champagne and spirits for various newspapers, magazines and books, but is perhaps best known for his work in The Courier Mail. He also has a little sideline writing on cigars, fishing, travel and food. When not writing, fly-fishing for trout in NZ or bonefish on the flats of Cuba, travelling or smoking cigars, he is no doubt following a variety of sporting teams – the occasionally glorious Queensland Reds rugby, the dysfunctional Washington Redskins, the dodgy Arsenal and especially revels in the world restored to its proper axis with the return of the Ashes to their rightful home.
