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In making a dry style of Pinot Gris, we have to manage the vine to give physiological ripeness at low Brix, so that the wine is not overly alcoholic. Organic management does this for us, with the competition from the wild flowers and grasses forcing the vine to struggle. Beautiful prosciutto-wrapped melon, Nashi pear and fruit notes are underscored with lingering texture, mouthfeel and linear acidity. The palate is complex, finishing with hints of wet stone minerality.
Organic, vegan friendly and from a single vineyard.
Grown with love, made with care.
A wine to enjoy with delicate Asian flavours, seafood of all sorts or just simply by itself.
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Login / RegisterColour: Pale with golden touches. Aroma: Elegant aromas of rockmelon yield to layers of chamomile and citrus. Palate: Beautiful prosciutto-wrapped melon, Nashi pear and fruit notes are underscored with lingering texture, mouthfeel and linear acidity. The palate is complex, finishing with hints of wet stone minerality.
Cellar: Up to 10 years.
The grapes come from our family-owned Loveblock Farm in Lower Dashwood and were sourced entirely from our certified-organic Triangle vineyard. Here on the valley floor, the vineyard soils are aged alluvial loams containing some silt loam over stone. Organic management decreases the vigour of the vines, reducing berry size and hence overall yields. The grapes were harvested in late March yielding nine tonnes per hectare.
In making a dry style of Pinot Gris, we have to manage the vine to give physiological ripeness at low Brix, so that the wine is not overly alcoholic. Organic management does this for us, with the competition from the wild flowers and grasses forcing the vine to struggle. Once the grapes were deemed ripe, the fruit was machine harvested and membrane pressed immediately (no preservatives were added in the field to reduce the grape phenolics). The juice was then floated and inoculated with certified organic Saccharomyces cerevisiae yeast in stainless steel tank. 5% of the wine was fermented in neutral old French oak barrels then pumped back into the tank 3 months later. Once finished, the wine was cold stabilised and bottled in October 2022.
Alcohol 13.0%
pH 3.44
TA 6.9 g/l
Residual sugar 3.3 g/l
Winemaker: Kim Crawford
Tasted: October 2023
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