Logan Clementine Pinot Gris 2019

A wonderful mix of sweetness, spice and everything nice.
  • $53.00

Learn More About This Product

Primary Notes: Peach, Melon Lemon / Lime Floral Clay

Secondary Notes: Nutty

Tertiary Notes:

Body: Medium -

Dryness: Dry


Tannin: Light

Alcohol (%):

Origin: Orange, NSW, Australia

Maker: Logan Wines

Grape: Pinot Gris (Pinot Grigio)

Fermentation: Steel Only



Serving Temperature: Best enjoyed between 6 - 8 degrees

Asian Food Pairing: Sashimi, steam crab, pad thai

Western Food Pairing: Fish tacos, charcuterie, bruschetta


Logan Clementine Pinot Gris 2019

Clementine is a wine grown in the cold climate of Orange, NSW. The stunning, burnt orange colour is a result of fermenting the pinot gris on its skins, providing delicious texture and a crunchy tang.
Who is Clementine? Clementine is the name of the winemaker’s little girl, who is a wonderful mix of sweetness, spice and everything nice. An excellent description of the wine.
The 2019 Clementine Pinot Gris has bright and rich aromas of blood orange, lemon, wild strawberry, floral (honeysuckle, jasmine and rose), spice (cinnamon, ginger, fennel seed) and walnut with stone fruit (peach and yellow plum). The palate has a distinct tang, along with a silky texture and velvety tannins, offering structure and length.

The pinot gris grapes for this dry wine are grown at an elevation of 950m in rich, deep volcanic soils on the slopes of Mount Canobolas in Orange. They were harvest at 13.5°C on 7 March 2019. The 2019 growing season was warm and dry in the NSW Central Ranges, however, enough well-spaced rain events across the season allowed the grapes to progress through to ripeness without suffering undue stress. These conditions resulted in a compact harvest period with clean fruit and yields per vine a little lower than average. Ripeness occurred at low sugar levels, resulting in generally low alcohol in the wines.

All grapes were fermented on their skins by wild yeasts. One parcel was destemmed into a small concrete open fermenter and plunged during the 7 day ferment. A 2nd parcel was crushed to a stainless steel fermenter for the 2 week fermentation period. A 3rd parcel was fermented by carbonic maceration as whole bunches in a closed fermentation vessel. After pressing, the three parcels remained on full yeast for 6 months. The wine was filtered before bottling.

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