2025 Quealy Tussie Mussie Pinot Gris, Mornington Peninsula

Kathleen Quealy is often dubbed the Queen of Pinot Gris in Australia. Her style for the Tussie Mussie is more Alsatian than Italian, with ripeness, spice, and mouthfeel playing a starring role. The vineyard was planted on the site of a former rose farm in 2007 (hence the name—tussie mussie is an old term for a flower bouquet). Located in Merricks North, the vineyard’s three hectares of Pinot Noir and Gris vines are rooted in deep, red volcanic clays. Combined with the site’s northern location and north-facing aspect, these soils allow for slow ripening, key to developing complexity while maintaining bright natural acidity.

The 2025 fruit was hand-harvested in early March, whole-bunch pressed using an extended cycle to extract gentle phenolics, then fermented on high solids and matured on lees in stainless steel.

Aromas of pear skin, quince, and jasmine, a touch of almond, and spice. The palate is finely weighted yet textural, combining ripe orchard fruit with taut acidity and a long, mineral finish. One sip of this tells you exactly why the Quealy and McCarthy clans are so highly regarded for their work with this varietal; there’s a subtlety and balance that many seek, but few achieve. Despite all things voluptuous Tussie Mussie Pinot Gris is actually as dry as possible. The reason why premium Pinot Gris is often perceived as sweet is its comparative high level of dry extract (which usually indicates a high level of unfermentable sugars).

Perfect with Vietnamese pork rolls, roast chicken, miso eggplant, or even soft washed rind cheese. Chill it down but not too cold—this is a Pinot Gris that loves to open up in the glass.