Hope, excitement and anticipation are all quietly bubbling under the surface at BAIE Wines at the moment. For a couple of reasons –
- WINE IS COMING – Vintage is underway yippee ( and also slight sigh of relief because we made it) – after nurturing those baby bunches for the last 12 months we are finally safely whipping them off the vine and preparing them for crushing, destemming and crafting some unbelievably good wine.
- PARTIES – With the start of a new vintage comes the promise of the fun that we are going to have basically having lots of parties drinking some really good wine – and if we know anything in this family it’s how to throw a good party. So think festivals, cellar door pop ups, markets and more – and we can’t wait to invite you along.
UP CLOSE AND PERSONAL
Many of you may not know the story of how our small batch vineyard was first established – so we thought given it’s vintage– with it’s heady promise of wines to come, it’s a good time to take a moment and look back to at how we got here in the first place. To do that we have to tell you the story of the people behind the wine – its as simple as that……… This month we thought we’d introduce you to Peter Kuc (Sim’s Dad) so that you could get to know him and his part in how we all ended up working together to make BAIE Wines the venue, winery and family run business that we are all so very proud of.
Pete has had a highly successful career as a GP in Melbourne for much of his life, but his connection to the country and farm life saw him purchase BAIE Park in Curlewis in 1980 where he would spend many weekends with wife Anne and their 3 children restoring the estate to it’s true glory. When time for retirement from medicine came, Peters love of science and wine came to the forefront which saw he and son Simon plant 20 acres of vines in 2000, and together they have ensured the excellence in viticulural practices that BAIE Wines is know for. Pete can usually be found amongst the vines, behind a camera lens, or hosting wedding’s with Anne to ensure that guests at BAIE Park enjoys every part of the exclusivity and beauty that they have strived to build.
FANCY WINE FACTS – YOU SAY PINOT GRIGIO….. I SAY PINOT GRIS
We try not to take ourselves or our wine to seriously. We grow great grapes, on great soil and they are crafted into some amazingly drinkable wines (if we don’t say so ourselves). But one wine fact we DO get asked heaps is “What’s the difference between Pinot Gris and Pinot Grigio? “ and we TOTALLY understand why this is a point of confusion.
SO… in order to ensure you are the most wine savvy person at the dinner table this weekend here we go …
Endless discussions about the differences between Pinot Gris and Pinot Grigio occur in the world of wine as if it’s a complex calculation of NASA like proportions. But with the grapes used in each, quite simply, there is no difference. They are exactly the same grape. Pinot Grigio is the Italian name for the grape, Pinot Gris (meaning grey pine cone like bunches) the French name. End of story. However these two terms are now used in Australia (and this is as confusing as the time Simon tried to teach me how to back a trailer) because there are no rules. We Aussies can grow the grape wherever they like, turn it into whatever style they like, and then call it what they like.
As a style however there are big differences –
Pinot gris – the Alsace style is thought to be picked later and riper, and to be more textured, complex, fuller bodied, sometimes with a hint of oak or barrel fermentation. Thus making it a perfect food much wine for heavier foods such as roast chicken, fish and seafood with creamy sauces, even pork. We here at BAIE love our Pinot Gris – it is probably what we are best known for, and the fact that we put about a 1/3rd of the grapes in French oak barrels for a few months to give it that honeyed creamy texture certainly pays homage to our French friends.
Pinot grigio – the northern Italian style is often picked early and made into a light, crisp, zesty, minerally style. These wines suit simpler foods such as salads, antipastio and seafood.
No other grape suffers such a challenging identity crisis. It would certainly be simpler if the grape had arrived with just one name, however identity crisis aside, Pinot Gris/Grigio doesn’t have to worry about its popularity rating. And we can’t wait to get our hands on our 2017 Pinot Gris and show her off to you.
Nadine and Simon Kuc