Sweet fruits of pear, stone fruit and melon dominate with a background of spice. Crushed and pressed to tank for settling. Racked clean juice and inoculated with aromatic yeast. Fermented cool for 2 weeks. Left on lees for 3 months, then fined, stabilized and filtered.
James Halliday 4 star rated winery. Matt Skinner of the Sun Herald writes, "this Pinot Gris is full, lifted and smells of ripe in seasons pears, musk and lanolin and gives way to a mouthful of wine". A beautiful example of cool climate Australian Pinot Gris.
