Logan Wines

Clementine Orange Pinot Gris

8.64 ratings
-no pro ratings
Orange, Central Ranges, New South Wales, Australia
Pinot Gris
Mushrooms, Tomato-Based, White Fish, Pasta, Pungent Cheese, Goat & Feta Cheese, White Rice, Onion, Shallot, Garlic, Squash & Root Vegetables, Meaty & Oily Fish, Cheddar & Gruyere, Potato, Nuts & Seeds, Salads & Greens, Herbs, Chili & Hot Spicy, Beans & Peas, Soft Cheese, Shellfish, Crab & Lobster, Oyster, Mussel, Clam, Chicken, Duck, Turkey, Oyster, Shellfish
Top Notes For
Casey @ Travelling Corkscrew

A few days ago I introduced the Logan Wines Clementine de la mer and today I’m introducing the next wine in the Clementine trio from Orange, NSW.
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“Like it’s namesake, the 2018 Clementine Pinot Gris is a wonderful mix of sweetness and spice and all things nice” 💕 The range is named after Clementine Minnie Logan, winemaker Peter Logan’s daughter.
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You’ll notice this Pinot Gris isn’t the typical colour of all the other PGs on the shop shelves. This is because it undergoes what’s called ‘skin fermentation’. This is when the grapes are crushed and then instead of removing the skins straight away, the skins are left with the juice to ferment. If you ever go to a vineyard that’s growing Pinot Gris and it’s around harvest time, ask to take a look at their PG grapes - you’ll notice they’re a greyish, pinky-brown type of colour. Or Google it 😉
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In the glass this skin contact Pinot Gris has a wonderful amber hue with notes of oranges, rose petals and spice rising from the glass. While in the mouth it’s full of crunchy apples 🍎, a hint of toffee, tangy citrus and a dry baking-spice finish. Yum!
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A big thanks to Carpenter Consulting for sending this moreish sample over 👌
⠀⠀⠀⠀⠀⠀⠀⠀⠀
All opinions are based on my own taste buds. Wine is subjective & always evolving, so make sure you drink what you enjoy! #winesample
#tcweekdaywine

A few days ago I introduced the Logan Wines Clementine de la mer and today I’m introducing the next wine in the Clementine trio from Orange, NSW.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
“Like it’s namesake, the 2018 Clementine Pinot Gris is a wonderful mix of sweetness and spice and all things nice” 💕 The range is named after Clementine Minnie Logan, winemaker Peter Logan’s daughter.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
You’ll notice this Pinot Gris isn’t the typical colour of all the other PGs on the shop shelves. This is because it undergoes what’s called ‘skin fermentation’. This is when the grapes are crushed and then instead of removing the skins straight away, the skins are left with the juice to ferment. If you ever go to a vineyard that’s growing Pinot Gris and it’s around harvest time, ask to take a look at their PG grapes - you’ll notice they’re a greyish, pinky-brown type of colour. Or Google it 😉
⠀⠀⠀⠀⠀⠀⠀⠀⠀
In the glass this skin contact Pinot Gris has a wonderful amber hue with notes of oranges, rose petals and spice rising from the glass. While in the mouth it’s full of crunchy apples 🍎, a hint of toffee, tangy citrus and a dry baking-spice finish. Yum!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
A big thanks to Carpenter Consulting for sending this moreish sample over 👌
⠀⠀⠀⠀⠀⠀⠀⠀⠀
All opinions are based on my own taste buds. Wine is subjective & always evolving, so make sure you drink what you enjoy! #winesample
#tcweekdaywine

Oct 25th, 2018
Jeremy Pollard

Interesting wine. Bone dry with a pithy finish. Some reductive notes on the nose, combined with some unusual savoury fruit characters. Perhaps persimmon? Makes for a wonderful dry aperitif, or perhaps accompanied by chargrilled octopus. Reminds me of Ravensworth pinot gris, but significantly cheaper.

Interesting wine. Bone dry with a pithy finish. Some reductive notes on the nose, combined with some unusual savoury fruit characters. Perhaps persimmon? Makes for a wonderful dry aperitif, or perhaps accompanied by chargrilled octopus. Reminds me of Ravensworth pinot gris, but significantly cheaper.

Apr 1st, 2018
Steve Haffenden

Bit too sharp for my liking

Bit too sharp for my liking

Jan 9th, 2017
hideaki nakagawa

hideaki had this a year ago

hideaki had this a year ago

Mar 18th, 2019
Mark Tovbis

Mark had this a year ago

Mark had this a year ago

Feb 8th, 2019