Pacha Mama Pinot Gris 2023
- 90
- $34
- Drink by: 2024-2027
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From northeast Victoria, the King and Alpine Valleys, the wine saw a few hours skin contact which allowed it to pick up a little colour giving it that bronze hue. Fermentation was in a mix of tanks and oak barrels, with a portion then given a few months maturation in barrel. All of this combines to add to the textural aspects of the wine, which are key. The colour is yellow with that hint of bronze intertwined. Spices, pears, stewed apples, and some gentle garden herbs are all present. The flavours are very much upfront and the length should build over time. The palate sees some notes of lemons, pears, and peaches, in a lovely fresh style. It will certainly drink well over the next year to three, even more.
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.
