RAIDIS ESTATE 'CHEEKY' PINOT GRIS 2017

RAIDIS ESTATE PINOT GRIS 2017.jpeg
RAIDIS ESTATE PINOT GRIS 2017.jpeg

RAIDIS ESTATE 'CHEEKY' PINOT GRIS 2017

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Pinot Gris/Grigio is a dark skinned grape, not that one would know it given upwards of 95% (speculative figure!) of the wines it makes being white.  Coonawarra's only plantings of the variety, the wine is given four days skin contact.  Not so much an amber or orange wine (no oxidative handling), more a blush, it's a style of texture and interest, 2017's edition zippy with weight building on the finish.  A vin gris if we're being technical.

Think the varietal characteristics of cut fresh pears, with bitter melon and wild strawberries. Texture is slippery with some crunch from chalkiness at the foundation.  Good fun as a session drink, and comes into its own alongside light spicy food, Asian seafood curries a good starting point.

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Raidis Estate

Coonawarra's newest 'kid' on the block, doing things a little differently

The Raidis family are renowned as a hospitable and hard working bunch, qualities which are clearly reflected in their wines.  Grape growers, Chris & Fran Raidis planted their Cabernet Sauvignon vineyard some 26 years ago.  Son Steven expanded these holdings, planting the southern vineyard in 2003, 50 acres made up of Cabernet Sauvignon, Shiraz, Merlot, Sauvignon Blanc, Riesling, and the region's only Pinot Gris - Coonawarra's southernmost plantings of most of these varieties.

Launching the family label in 2009, we today have a smart set of wines which, aside from the balanced and hearty reds remind us of Coonawarra's often forgotten history of producing some very tidy whites.  The wild card is a blush style Pinot Gris, certainly not your average rosé!

Fastidious growers and vineyard managers, husband & wife team Steven and Emma Raidis believe great wine is made in the vineyard, with the wine styles clean, fruit bright and contemporary, crafted to be enjoyed with food and friends.

And the goats?  An essential part of sustainable vineyard management, they are turned loose to eat remaining grapes after hand selection, as well as during winter to eat weeds and grass, removing the need to slash and spray.