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Fresh mineral acidity guides you into a oily textural mid palate of ripe pear, herbs and honeysuckle.

Sourced from some of the oldest Pinot Gris vines in Victoria, planted 1996, the fruit gives depth and palate weight to the final wine.

The wine was fermented in two batches. One in stainless steel and the other barrel fermented. Both were kept at a low temperature during ferment to maintain aroma and flavour. The stainless steel ferment provided freshness and crisp acidity while the barrel fermented component shows depth and a complex mid palate. The occasional lees stirring has added some weight and texture.

The result; a wine showing green apple, spiced pear and floral jasmine aromas. Fresh mineral acidity guides you into a oily textural mid palate of ripe pear, herbs and honeysuckle.