Pike & Joyce Pinot Gris 2005
Pinot Gris/Grigio from South Australia, Australia
Fruit for this delicious Pinot Gris is sourced from this family owned vineyard high up in the Adelaide Hills. The wine exhibits classic bright and vibrant Pinot Gris characters. Vibrant citrus notes mingle with pear and nectarine characters with hints of lychee and other tropical fruits. The wine is both intensely flavored and delicate. Great balance and beautiful mouthfeel. Great with spicy foods or fresh seafood.
Pike & Joyce Winery
Pike & Joyce is a new and exciting joint venture between Neil and Andrew Pike and the Joyce family. A newly planted vineyard has been established outside the township of Lenswood. What is going into bottle from such young vines is extraordinary. Stunning, racy Sauvignon Blanc, is vying for attention from a very serious Pinot Gris (Neil loves the variety). The Chardonnay has all the delicacy and yet intensity that a cool climate can deliver, and the Pinot Noir's a stunner. In fact the '02 soon to be released, won a Trophy at the Royal Melbourne Show and was a serious contender for the famed Jimmy Watson Trophy. View all Pike & Joyce WinesLike the United States, which is about the same size, Australia's winemaking regions are huddled into one or two pockets of the country. The state of South Australia, which produces about 60% of the country's wine, also has the most wineries and sub-regions, including McLaren Vale, Clare Valley, Coonawarra and Barossa Valley. New South Wales is home to the Hunter Valley, while the smaller, southern state of Victoria is best known for theYarra Valley. Head way west to the very large state of Western Australia and you'll find the tiny region of Margaret River at the southern tip.
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Alcohol By Volume Guide
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.