Yalumba Y Series Pinot Grigio

Yalumba Y Series Pinot Grigio bottle image

Wine Description

At Yalumba we believe that one good wine leads to another. The Y Series was created with that belief in mind.  The Y Series is a collection of iconic classics and exciting new varietals. Each authentically crafted with fruit from South Australia’s most celebrated wine regions. We look forward to sharing our love of wine with you as you explore the Y Series.

Yalumba Clocktower
Yalumba Cooperage
Yalumba Vineyard
Yalumba Barrel Room
Yalumba Museum
Robert and Jess Hill-Smith
Winemaker, Louisa Rose
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Acclaim
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Vineyard & Production Info
Vineyard name
Multiple Vineyards
Soil composition
Various - blend of South Australian Vineyards
Elevation:
150 to 1500 feet
Certifying Organizations:
ISO14001; Entwine Australia
Sustainability Certification:
EPA Acredited Sustainability Licence
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Winemaking & Aging
Prefermentation Technique:
1-4 days on solids before wild yeast start to ferment
Varietal composition:
100% Pinot Grigio
Fermentation container:
Stainless steel tanks
Malolactic fermentation:
no
Fining agent:
Vegan
Type of aging container:
Stainless steel tanks
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Analytical Data
pH level:
3.2
Acidity:
5.5 g/L
Alcohol:
12.5 %
Residual sugar:
2.4 g/L
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Wine Production

Good rainfall was recorded during July & August which replenished the sub-surface soil moisture. This proved invaluable as spring and summer were on the dry side. Rainfall late in December and again in late January was vital to refreshing the vines during the growing season and leading into harvest. Following near perfect ripening weather, the Pinot Grigio grapes were harvested in late January through to the middle of March.

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About the Vineyard

The fruit for the Y Series Pinot Grigio is sourced from premium viticultural regions of South Australia. Careful hand-picking allowed the grapes to be picked at optimal ripeness.  Whole bunch pressing was used to minimise color and tannin extraction from the pink skins, followed by oxidative handling to naturally remove any remaining colour. Fermentation proceeded on full solids, utilising yeast indigenous to the vineyard. The wines were then left on their lees until blending, giving the final wine complexity and finesse.