• Dry style
• White peach
• Honeysuckle
• Creamy finish

"A wonderfully styled pinot gris; the elegantly fragrant bouquet shows apricot, fig, poached pear and subtle spice aromas, leading to a concentrated palate that's fabulously textured and lingering. It's pristine and refined with excellent structure and harmony. At its best: now to 2025" Sam Kim, Wine Orbit, Oct 2020

"Ripe, weighty and richly scented bouquet with aromas of white nectarine and pear, apple and white peach, flowers and honeysuckle. Moments of white spice and white soil adding complexity and depth. Equally weighty on the palate with a creamy satin texture, medium+ acidity, softly spoken spice moments and a core of ripe white fleshed fruits to reflect the bouquet. Luscious and lengthy, balanced and delicious. Drink now and through 2025+" Cameron Douglas, Master Sommelier, Nov 2020

"Bright, straw-yellow with some depth, lighter edged. The nose is full, nuances of pear, apricot, pandan leaf have a concentrated core, unfold mineral and spices. Medium-full bodied, dry to taste, the palate is bright, aromas of pear melded with apricot and pandan leaf, lemonade lead crunchy mineral through the palate along with subtle spices and citrus zest. The smooth-flowing palate carries on along a light phenolic texture line, support by refreshing acidity. This is a well-balanced Pinot Gris with ripe fruit, crunchy minerals and zesty spice details. Match with Asian fare over the next 2-4 years. Fermented 95% in stainless steel, 5% in oak barrels to 13.% alc. Aged on lees for 4 months. Certified organic, vegan friendly" Candice Chow, Raymond Chan Reviews, Oct 2020

Elegant, finely balanced nose of nashi, rock melon, cloves and cinnamon. Palate shows plenty of green pear and apple, harmoniously intertwined with lees influenced brioche and fresh pastry flavours.

Picked at relatively low brix for elegance and site expression, this is a dry style Pinot Gris. Pre-pressing maceration of 5 hours at ambient temperatures, before settling
for two days. Fermented mainly in tank at low temperatures through to dryness. Minimal lees stirring postferment allows the minerality to feaure and a 5% wild barrel fermentation adds different layers of texture and complexity. Bottled onsite without fining.

Wind-blown loess over clay and limestone deposits, sit on the gentle North West facing slopes of the vineyard. An excellent growing season and long ripening period
coupled with careful bunch and shoot removal, resulted in beautiful fruit with balanced acidity, ripe skins and seeds. A dry autumn meant fruit stayed disease free and ripened evenly. Fruit was machine harvested in the cool of the early morning to retain freshness and acidity.