Moflo Wines Cure for the common cabin fever is a 2 pack case of some top PTC wines. With an unknown time until we’re back drinking all the good wine in all the good bars, PTC has enlisted the help of Moflo Wines to highlight two wines to keep us occupied. Moflo Wines is a one-man-band dedicated to helping small wineries and wine businesses grow in the UK. PTC thought we would ask Mark the head Moflo to help us out and educate our followers about some of the hidden gems in our range. Moflo Wines Cure for the common cabin fever is the best way to see a snapshot of wines from South Australia and Carinena, Spain without leaving the comfort of your home. We look at two sub-regions the first Adelaide Hills the second Carinena. Teaming up with PTC means there is a great opportunity to educate followers about some smaller operations that always go under the radar. For a lot of wine producers, this is a lifestyle job and it’s not always easy. In such a competitive industry, voices can get lost, wines can go untasted. We want to change that. In this pack, you get two uniquely made wines from two different parts of the world.
Lobethal Road Pinot Gris 2017 comes from Adelaide Hills, South Australia. As a wine region, Adelaide Hills has flown under the radar compared to the other regions within Australia. Considered cool climate, when compared to other regions in Australia. There are some fantastic vineyards at altitudes from 200m to over 600m above sea level. The increase in altitude helps the vineyards in the hills retain the natural acidity and can add a delicacy to the nose and palate. What’s more, is that knowledge of these vineyards is increasing and there are now two official sub-regions within the Adelaide Hills growing region. The Lobethal Road Pinot Gris 2017 nose is fragrant with pears, ripe apples, spice and a hint of toast. Structured dry palate, balanced acidity and alcohol and great purity of fruit. Restrained length with a lot of elegance and developed tones. Even though this isn’t the current vintage, count yourselves lucky there is still some of this around. The time in bottle has really helped soften and integrate the profile. The wine was hand-picked and whole bunch pressed into both oak barriques and stainless steel tanks. 20% of the juice was barrel fermented adding a lot of mouthfeel and length. The oak used was 2 years old meaningless of the oak flavour and more about the texture.