Green apple, lemon; granita of aforementioned with a fresh herb lift.
Feels more like Gris/gio, with both a textural lick, accompanied with a minerally acid tinge. Cool climate Gris is something we should embrace - and hope to see more of. A lingering presence of flavour sure leaves its mark on the memory and palate. 92
A trio of Alsatian stalwarts, here growing alongside each other in Great Southern's Frankland River. It's comprised of Pinot Gris (60%), Gewurztraminer (30%) and Riesling (10%). 
A delightful and barely there blush of colour in the glass. Just ripe beurre blanc pear leads, stone fruit, subtle vanilla hints waft underneath, translating into an almost creaming soda aspect that flows gently across the palate.
Mezzacorona is the largest grower of Pinot Grigio in the world.
Ripe nashi pear, something tropical - rock melon and stonefruit - what seems like estery notes (certainly those mini banana lollies at any rate). 
Something like pear slices meets cottage cheese, or such. Touch of honey, baking spice.
Ticking the boxes Pinot Gris here. The usual pear, supplemented with some stonefruit aromatics. Nice zip of acidity that closes with a touch of spice. Easy going. 87
Has the delightful kiss of the barest of skin contact, a pale golden/ translucent onion skin blush, that I like in a Gris. 
Pinot Gris typically has that ripened pear aromatic profile, this Adelaide Hills example being no exception. It smells riper, you might even say it has that Autumnal feel - as opposed to, say the Spring of Riesling - with a heavier, veering to spice aspect. 
Blend of Grenache, Zinfandel, Merlot, Pinot Gris.
Gently spiced, apple and skins. 
'La Bise' (French for the kiss) is Tash Mooney's (ex-Fox Gordon) solo project.
Pear sorbet, lime zest, lemongrass; fresh and freshening - like a summer slushie.
Honeydew melon, fresh pear, floral hints. 
