A unique and interesting blend, Pinot Blanc and Gris defined as genetic mutations of Pinot Noir. There’s not a huge amount of Pinot Blanc grown in Australia; it is mostly used in Alsace blended with Auxerrois to make the popular sparkling wine, Cremant d’Alsace. In this instance, the labelling works quite well for information about the blends and the wine.
Yelland and Papps, Pinot Blanc/Pinot Gris, Barossa Valley, 2015
Mushy tropical fruit, balanced with spice and apples. Has a little palate weight yet stays refreshing. Light straw and crisp pear slices balance the sweeter tropical fruits. A summer wine with a point of fun difference. Will find fans for sure.
Wine sample courtesy of Yelland & Papps