Pacha Mama Pinot Gris 2022
- 92
- $34
- Drink by: 2024-2026
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A little more time maturing, longer hangtime on the vines for richer flavours which are more in the stonefruit spectrum and a stint in oak all provide points of difference between this and the team’s Grigio. Lots to like here and the extra complexity does lift it to another level. The fruit is also from the King and Alpine Valleys in northeast Victoria with 60% fermented in old French oak barrels, and then left to mature for a further three months. A shining lemon/yellow, this is taut, tight and concentrated with nashi pear notes, a lovely smoky touch, dry herbs, spices, a hint of citrus and stonefruits, with a minerally backing. An alluring texture, supple, and with a good lingering finish this is nicely balanced and will impress over the next couple of 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.
