Awards and Accolades

2014 Vintage: 93 Points - James Halliday, Australian Wine Companion
"From two vineyards in Lenswood and Charleston. The salmon tinge to the hue points to the pressings being oxidised before fermentation in oak, 25% of the free-run juice was fermented in French hogsheads and barriques (15% new). No shortage of flavour (nashi pear and ginger) nor of texture. A pinot gris that fully deserves the gris name."

From the Winery

The fruit from both vineyards was harvested at night to take advantage of cool temperatures and gently pressed immediately on arrival at the winery. Pressings were separated and oxidized before fermentation in oak. Of the free run juice 25% was fermented in French oak hogsheads and barriques (15% new) and a small percentage was put through malolactic. It was then blended with the fresh tank fermented portions to provide a balance of fruit and complexity.