2025 Clyde Park Pinot Gris, Geelong

Bright and lifted with a floral edge, giving notes of nectarines, white peaches, lemons, white flowers and orange blossoms. The palate is textural and mid-weighted, with bright acidity and a slight phenolic grip that adds a layer of complexity. Well balanced, with a lovely floral and spice element. Drink now.

93 points James Suckling, August 2025

Few producers in Victoria execute Pinot Gris with the consistency, elegance, and textural sophistication of Clyde Park. The latest release pours with a delicate blush, and greets with voluptuous aromas of citrus, pear and orchard blossoms. The mid-weighted dry palate is textural and creamy, with chalky acidity underpinning flavours of pears and freshly baked tea biscuits. Drinking well on release but will still be looking good two to three years from now.

Think about rich seafood fats, light poultry, or earthy and creamy textures when you head into the kitchen. Try with grilled prawns sprinkled with Jiǔ Yán salt and spring onions or pork escalopes with a creamy sauce of mushrooms and apple cider vinegar.

More about this wine

The fruit for this wine comes from vines planted in 1996 and was fermented in two batches, one in stainless steel and the other in barrels, of which 20% were new. Both ferments were kept at a low temperature with occasional lees stirring.

About Clyde Park

The first vines for Clyde Park were planted by Gary Farr in 1979. Today, the vineyards in Geelong’s Bannockburn cover just over 14 hectares with north easterly aspects on slopes and flatter areas alike, and soils ranging from light sandy loams mixed with basalt over limestone to heavier silt and clay.

The current owners are Terry Jongebloed and Sue Jongebloed-Dixon. Their property totals almost 70 hectares, with vineyards forming a part of a larger farm of fruit orchards and vegetable gardens, hens and sheep, as well as a bistro facility and capacity to host weddings and other functions. Sustainability is not just a buzz word at their place, but one that permeates every aspect of their business: their aim is to be as self-sustaining as possible, complemented by support of the community by sourcing goods from other local farms and businesses.