…ish Pinot Beurot 2019

Like an apricot pie with cream and toasted almonds!

Pinot Beurot (the Burgundian word for Pinot Gris) from the Glenmore Springs (King Valley) vineyard, in Victoria’s ‘Little Italy’.

Intense aromas of cumquat, apricot and pear along with apple blossom florals, ginger spice notes and lightly toasted elements.  A round and creamy palate opens up with flavours of peach, honeydew, cumquat and quince against a backdrop of biscuit and pistachio nougat.

Excellent power and length, a pithy textural mouthfeel with balanced acidity and a long finish.

A delicious match to pan-fried salmon in white wine sauce with pasta, but feel free to get creative and experiment with other recipes…

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Tasting Notes

Tasting notes – download pdf

 

TASTING NOTE
Intense aromas of cumquat, apricot and pear along with apple blossom florals, ginger spice notes and lightly toasted elements. A round and creamy entry on the palate opens up with flavours of peach, honeydew, cumquat and quince against a backdrop of biscuit and pistachio nougat. Excellent power and length, a pithy textural mouthfeel with balanced acidity and a long persistent finish.

FOOD
Pan-fried Salmon in white wine sauce with Tagliatelle pasta.

REGION
The King Valley is one of Australia’s most exciting, emerging wine regions. It is located in North East Victoria – approximately three hours North of Melbourne and seven hours South of Sydney. Home to the most picturesque and unspoilt valley in Australia, King Valley benefits from a cool climate with extremely varied terrain, that ranges from snow-capped Alps to sun baked fields.

THE SEASON
A dry and relatively warm Spring season leading into harvest was excellent for disease pressure with fresh, clean canopies and well balanced crop levels. Two days of good rains in December was timely and encouraged good healthy canopies and berry development. The intense, perfumed and rich Pinot Beurot flavour profile is the hallmark of this standout vintage.

WINEMAKING
The fruit for the 2019 Pinot Beurot was picked on the 1st of March at a ripeness level of 13.4° baumé from the Glenmore Springs vineyard. The grapes were carefully hand picked before whole bunch pressing direct to oak with only the free run portion kept for fermentation. This wine was wild fermented slowly at cool temperatures in a combination of new and older very tight grained French oak called Demi-muids holding 600 litres. Matured on yeast lees for 8 months with weekly stirring, allowed the wine to remain fresh, while providing texture and mouthfeel.

Reviews & Awards

“94 points, Special Value + Top White Selections”

“Hand-picked, free-run juice wild-fermented in used demi-muids, matured in oak on lees for 8 months. Quite luscious in the relative context of pinot gris, with a pear and tropical fruit mix that extends from the start to the aftertaste.”
James Halliday, Wine Companion website, July 2020

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