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2017 Breathing Space Pinot Gris

2017 Breathing Space Pinot Gris

2017 Breathing Space Pinot Gris




Brilliant pale straw with a fresh light green tint.


Ripe Gris aromas of tinned pear, lychee, ripe gala apple with a touch of paw paw and mango tropical fruits. Time on fresh yeast lees and a touch of barrel fermentation in large format French oak, has added subtle aromas of fresh yeast and white bread.


A long, richly flavoured palate with tinned pear, lychee and ripe gala apple coming through on the palate. These flavours continue through to a long, dry, refreshing finish. When chilled, the palate really comes into its own and provides a unique wine experience.



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A prolonged cool and wet growing season meant the vines were lush and healthy heading into ripening and carrying slightly higher than average yields. This resulted in later maturity and harvest dates which was accentuated by the cool and wet ripening months of January, February and March. These conditions have not been experienced in Western Australia for over 10 years with February and March providing the coolest and wettest conditions experienced in the Margaret River region for over 15 years. These conditions, coupled with the absence of heat events, produced highly aromatic whites with very low phenolic levels and high natural acidity – ideal especially for Pinot Gris wines. The month of April however, really saved the vintage! Although cool, it was extremely dry and allowed the last of the white varieties to achieve full ripeness.


The vines were carefully managed throughout the growing season to ensure they were balanced coming into ripening. Full ripeness was achieved before the fruit was handpicked into early April where the grapes were transported to a cool room before being pressed. Once the press was loaded with the whole bunches a gentle pressing cycle was used to extract juice of the highest quality. The juice was then left to settle overnight and “rough” racked the following day into fermentation. This inclusion of light solids during fermentation contributed texture, aromatic and flavour complexities into the end wine. A portion representing 10% of the final blend was fermented in one-year-old French oak puncheons. Following six months maturation on yeast lees the wine was blended and bottled without the need for fining.


Margaret River 100%


Pinot Gris 100% 


  • Alc Vol: 14%

Fresh oysters.