• Dry style
• White florals
• Baked apple
• Orange & ginger 

"An intriguing blend of gewürztraminer, muscat, pinot gris and albarino, this is engaging and complex on the nose showing baked apple, orange peel, ginger spice and dried flower characters. The palate is impressively weighted and generous with rich textural mouthfeel and elegant fruit intensity, brilliantly structured by fine, discreet tannins. A gorgeous food-friendly wine" Sam Kim, Wine Orbit, Jan 2018

"Pale orange colour, a little opaque, with some depth, lighter on the rim.  This has a gently full and voluminous nose with good depth of citrus, spice and musk fruit aromas along with a piquant yeasty, leesy and hop-like layering intermingling with mineral elements.  Dry to taste and medium-bodied, the palate has a good, deep heart of savoury citrus fruits and tropical fruits, with spice and musky grape notes, entwined with subtle yeast, lees and hop-like skinsy notes.  The fruit is poised with edgy, firm, bitter elements and the acidity lends cut and freshness.  This has precision and clarity, and the flavours carry with good energy to a lingering, nuanced finish of nutty lees and musk.  This is a dry skin-contact wine with flavour precision, showing savoury citrus, spice and musk flavours along with a nutty, hop-like and mineral layering.  Match with pork and veal dishes over the next 3 years.  A blend of 30% each Gewurztraminer, Muscat Petit Grains and Albarino with 10% Pinot Gris, from the ‘Home’ vineyard, undergoing some foot-stomping and indigenous yeast co-fermented to 13.5% alc. and 1 g/L RS, the wine on skins for 2 weeks, undergoing MLF and bottled with 30ppm SO2" Raymond Chan, Dec 2017

Aromatic notes of white flower, grape fruit and musk. Nuances of grilled nuts and crème fraise add to the complexity. Multi layered. Broad and fat with a strong textural element not unlike black tea. Extremely rich on the palate and finish. The range of flavours and textures are difficult to articulate with these wine styles. A lexicon of descriptors for these ‘orange wines’ or ‘natural wines’ has been slow to emerge so there are no rules.

All grapes were harvested on one day and where de-stemmed to a 1.5T open top fermenter. After two days we undertook some foot stomping to liberate juice. Fermentation took around a week with endemic vineyard and winery yeasts. Total time on skins was two weeks. After pressing the wine stayed in tank and completed malo-lactic fermentation and maturation. Bottled with 30ppm SO2, no stabilising, no fining and no filtration.