Growers Gate Wine Packs

A wonderful mix, all ready to drink any time over the next year or two. We lead off with the Growers Gate Pinot Grigio and Chardy, which are both easy drinking and textural. The Cape Jaffa is clean, crisp and tropical. The 12 Noon organic Shiraz is black, rich and lush; the Scepter Shiraz medium bodied with ripe black and red fruits; and the Red Deer Shiraz is a full throttle, old vine beauty! Read more about the winedirect.com.au Wine Club here or contact us at wineclub@winedirect.com.au for more info. Learn More

Four wonderful whites, all of which are drinking well now – no further cellaring required. We lead off with the Curtis 94 point Riesling, which is textural and packed with fruit and a lick of sweetness - perfect with spicy Asian dishes. The Growers Gates are easy drinking, with great texture, and the Cape Jaffa is clean, crisp and tropical. Read more about the winedirect.com.au Wine Club here or contact us at wineclub@winedirect.com.au for more info. Learn More

Just a tick over $13 a bottle for these excellent PGs, all of which are drinking beautifully. Monterra, from the Adelaide Hills, has a gold medal in tow and offers crisp pears and green apple, bath powder, minerality and chalk. A stunner which you can drink any time over the next 5 years. The Growers Gate accents pear backed with a lick of lemony sweetness and an easygoing texture. The Ted's Place is prime drinking right now. We all loved it on the tasting panel - plenty of fruit and complexity here. Learn More

Gris VS Grigio

Gris is French for grey, Grigio is Italian for … wait for it ... grey!

Pinot Gris, or Grigio, if you prefer, hails from Burgundy in France, a region better known for producing eye-wateringly expensive Pinot Noir and Chardonnay.

From Burgundy, it buggered off to all corners of the globe, and never really came home. There’s not much grown in Burgundy these days, but it might surprise you to know that, whilst uncommon, it is one of the seven allowed grape varietals in Champagne production, and at least one producer has made a Champagne entirely from Pinot Gris.

Its spiritual homes are arguably in Alsace, France, as ‘Pinot Gris’ and Northern Italy, where it goes by the name Pinot Grigio. You’ll find it in Trentino Alto Adige and Friuli Venezia, and some in Veneto, a bit further south.

Alsace makes the Gris style, which is ripe and textural and can have some residual sugar. The best of these are world-class, textural wines offering nectarine, honey, richness, salinity and some kind of otherworldly, umami-style magic. They work brilliantly with foods high in umami. Northern Italy makes an altogether crisper style, with high acidity, green apple, minerality and crispness. These go well with sushi and sashimi, a pear, rocket and walnut salad, and fried gyoza… it works with more than that, but you get the idea. PG is beloved elsewhere too, as Grauburgunder in Germany, as well as in NZ and Australia. Early Aussie Pinot G naming conventions didn’t follow the logic set out by the styles of Alsace and Italy, so you could pour an Aussie Grigio, only to find that it was weighty, pendulous and sense-enveloping… alternately, an Aussie Gris which was rather sharper and less overtly ripe. So… here's a pack with two Aussie Grigios – well named for their crispness and delicacy, and one Aussie Gris, which is a riper, more complex example Learn More