2025 Delamere Flyleaf Pinot Gris, Tasmania

A serious Pinot Gris of substance, concentration and freshness. The Tasmanian climate suits the grape and style with some lovely florals on show in honeysuckle aromas with citrus, spiced apple, poached pear and ginger. Gotta love a Gris with both a gentle spicy element and a warm texture – this has both, married to some racy, mouth-watering acidity. That smooth, rolling texture brings alive fruit and spice with added ginger raising the complexity level before closing on a bright note of lemon pastille. Drink to 2030.

95 points Jeni Port for Wine Pilot, January 2026

There’s Pinot Gris, and then there’s this. It’s a most engaging example of the variety, and plenty of detail has gone into the winemaking, including whole bunch pressing, and then fermentation with high levels of solids, which has contributed to its texture and immediate complexity. It has a lovely mouth feel, and plenty of flavor. The aromas are immediately engaging, with notes of nectar and honey, and some lively white florals. The palate has a slightly waxy feel to it, but it retains a crispness thanks to the natural acidity. It’s clean, and it’s immensely flavorful, with a terrific focus through to the finish. Here’s a Pinot Gris that I could get my teeth into. Drink to 2029.

93 points Ray Jordan for Wine Pilot, January 2026

Delamere was one of the pioneering vineyards in the Pipers Brook region of northern Tasmania. Planted in 1981, it was later purchased by current co-owners and winemakers Shane Holloway and Fran Austin with their families. Celebrated for the sparkling wines, the site’s still wines are of equal calibre.

Shane and Fran’s suite of wines also include the Flyleaf wines, with fruit grown in other vineyards of northern Tasmania complementing the estate fruit from younger vines.

The 2025 Pinot Gris was sourced predominantly from Tasmania’s North-West, with a small inclusion of Pipers River fruit. The season was warm and dry but without extreme heat days. Concentrated flavours and excellent natural acidity featured across all varieties. Fruit was whole-bunch pressed and fermented in stainless steel with high solids. The wine then rested on its yeast sediment for ten weeks ahead of bottling.

Opens with heady honeyed florals and aromas of pears, guava and lime sprinkled with warming spices that spill across to the bright and juicy palate. Textured and richly flavoured, the wine carries itself to a long and dry, lemon-tinged finish.

The wine's texture and warm spice suit food with aromatic heat and some caramelisation. Roast pumpkin and sage risotto with toasted pine nuts, Thai-style lemongrass and ginger steamed mussels and Cantonese crisp-roasted pork belly.