The first acre of Jinks Creek Vineyard was planted in 1979 consisting of equal portions of Pinot Noir and Chardonnay. The Vineyard has been growing ever since and now is around 10 acres (very small by most standards). There are just two acres of Pinot Gris planted at Jinks Creek. There are two clones planted one of Italian origin and one of French. All VSP trained and hand picked. Planted on old apple orchard in Tonimbuk in the cool West Gippsland region of Victoria. Soils consist of weathered granite on clay loams with small to large deposits of granite throughout the vineyard. The soils are very free draining and impart low to medium vigor and vine age tends to regulate crop size. Irrigation is kept to an absolute minimum and normally the vines are not irrigated except in unusually dry years. Winemaking is the same: minimal inputs, lots of solids, some wild ferments and no filtration. Andrew Clarke, the owner and winemaker likes to think that the vineyard is as close to its "Terrior" as possible and that the wines reflect that.

The grapes were hand picked early in April 2006 at 13 Baume. After picking, the grapes were, crushed, pressed and cold settled, racked, warmed and fermented with a cultured yeast at about 15 degrees till dry. Following fermentation 25 % of the wine was placed in oak, the remainder in stainless steel. The wine was regularly lees stirred. It was racked in September and bottled soon thereafter.

The color is a pale straw with green tinges. The wine displays enticing delicate perfumed aromas stretching from fresh pear through to tropical fruits with some elegant flowery notes. The palate reveals excellent depth with complex fruit flavors reminiscent of orange zest, pears and peaches with a hint of citrus adding a flavorful slightly spicy nuance. The classic Pinot Gris glycerin character is present as are the floral notes with nice crisp acidity. A wine that is drinking beautifully in its youth or give it a little bottle age for more complex characters. An excellent partner to food due to its excellent palate weight. This fresh style goes well with oysters, shellfish, any type of grilled fish including salmon, or try it pasta with a light to medium sauce.

Alcohol: 14%

pH: 3.36

TA: 5.6g/l

Residual Sugar: 0.78g/l