2025 Moorilla Muse Pinot Gris, Tamar Valley

There's a light gris blush here, with aromas of poached pear, grapefruit and custard apple. Hints of cream, meadow flowers, rose petals, crushed stone, almond paste and citrus pith. Slinky and textural, with some red fruits sliding in on the palate and a saline drivetrain pushing proceedings along. Drink to 2030.

92 points Dave Brookes for Halliday Wine Companion, April 2026

Moorilla winemaker Conor van der Reest seeks subtle complexity and structure for the wines, and this can be seen in the latest release of the Muse Pinot Gris.

Pale straw in the glass, with a fragrant nose of grapefruit, brown pear and crunchy green apple, layered with white flowers, crushed stone and almond paste. The lush palate is precise and bright, the finish clean, long and genuinely refreshing with light touches of ginger and oak spice.

The wine will no doubt show well over several years, but we do find it at its best within a couple of years from release. Try with roasted whiting fillets with almond tarator and a dusting of sumac, or maybe fried veal sweetbreads with poached pears, brown butter and ginger flavoured brioche crumbs.

More about this wine and the producer

Moorilla was established in 1958 by Claudio Alcorso, making it one of Tasmania's oldest vineyards and a genuine pioneer of cool-climate viticulture in the state. The estate expanded to the St Matthias Vineyard on the western banks of Tamar River in later years, and it is from this site that the Muse wines draw their fruit. The east facing slope features loamy clay soils with high rock content and benefits from the long, cool ripening conditions of northern Tasmania, producing aromatic whites of real precision and mineral clarity.

This wine comes from the warm and dry 2025 season, conditions that in Tamar Valley were balanced by surprisingly cool night temperatures, affording growers a relatively trouble-free year with abundant fruit yields of good quality.

A third of the fruit was whole bunch pressed, the balance crushed. Half of this fermented with indigenous yeasts in old, well-seasoned French oak puncheons, spending a total of four months in the barrels with regular lees stirring. The other half fermented in stainless steel, the two parts racked and blended ahead of bottling in the latter half of August.