Hand harvested, whole bunch pressed and wild yeast fermentation. Following ferment the wine was immediately sulphured to prevent malolactic conversion and then aged on gross lees for 10 months to enhance complexity. Savoury aromatics of musk and spice with textural flavours of pears and lemon juice.
* Trophy winner: Best Mornington Peninsula Pinot Gris at the 2021 Mornington Peninsula Wine Show
The Wine Front - Mike Bennie
The Real Review - Stuart Knox