Description
The 2023 Dicey Bannockburn Pinot Gris is a texture-driven, sophisticated white wine that moves far beyond the simple “fruit-juice” style often associated with the varietal. Crafted by the Dicey brothers in the heart of Central Otago, this wine focuses on the structural potential of Pinot Gris, utilizing skin contact and wild fermentation to create a wine with “grip,” spice, and serious gastronomic appeal.
The 2023 vintage in Bannockburn was characterized by a cooler growing season, which preserved the grape’s natural acidity while allowing a slow, steady accumulation of complex phenolics.
The Craft: Texture and “Grip”
The Dicey approach to Pinot Gris is defined by a desire for “mouthfeel” over simple sweetness.
Skin Contact: A portion of the fruit (approx. 15%) was fermented on its skins for five days. This traditional technique imparts a subtle “shadow of pink” color and a fine, tea-like tannin structure.
Wild Fermentation: The remaining fruit was whole-bunch pressed and fermented using indigenous yeasts in old French oak puncheons (500L) and stainless steel.
Lees Aging: The wine sat on its full lees for 6 months, with regular stirring (battonage) to build a creamy, voluminous mid-palate that balances the vibrant Central Otago acidity.
The Appearance: Pale straw with a distinctive, brilliant copper/pink hue.
The Nose: Highly aromatic and “savory.” It opens with poached pear and quince, followed by complex layers of ginger spice, honeycomb, and a hint of wet stone.
The Palate: Full-bodied and expansive. The entry is rich with stone fruit and baked apple, transitioning into a mid-palate marked by a lovely phenolic “crunch” and spice.
The Finish: Long and off-dry, where the slight residual sugar is perfectly countered by a phenolic grip and a clean, citrus-driven acidity.
