TheRudeMechanicals‘Ephemera’ViognierPinotGris

<p>On the nose there are the honeysuckle and orange-blossom signatures of Viognier with background fragrances of spice and ripe pear from the Pinot Gris. The fruit is tight and elegant with a crystalline quality. Poised and precise with hints of lemongrass and fresh ginger, the wine is bright and fine but has depth and a fresh, long finish.</p><p>THE RUDE MECHANICALS… a roughly-hewn and hybrid bunch of hapless hams whose play-within-a-play lives as a list within our list, not necessarily to be repeated but purely to express some individual urge – an itch scratched, a plan made flesh, an idea finally hatched, some sudden rush of blood, just something fresh.</p><p>The Viognier and Pinot Gris are harvested separately, using premium dry-grown vineyards exclusively within NSW. Both varieties are harvested at maximum ripeness to achieve the richest expression of varietal character.</p><p>Viognier is fermented cold in stainless steel and is then left on yeast lees for 4 months prior to racking and filtration : this gives a rich and round texture, with typical up-front mouth-filling varietal flavor. The Pinot Gris is also predominately fermented cold in stainless steel, with up to 20% being transferred to barrique to undergo barrel fermentation. This portion takes on a finer spicy length.</p><p>Fantastically versatile, this is great on its own or match with seafood, vegetable tempura, roast chicken with creamy sauces – a variety of dishes.</p><p><i> “A great blend, great price, great name – and also versatile on the food front – what’s not to like? This juxtaposes nettles and marjoram alongside yellow stone fruit and an almost Gewurz-like florality, while the palate has more stone fruit ‘with a lick of spice’ and lychee and cucumber notes. Matches everything from pork belly to Asian spiced prawns, chillie and mango salsa.”</i> Sommelier Wine Awards 2012.</p>