VINTAGE SUMMARY: This growing season was cool and wet and long. Vintage started 3 to 4 weeks later than “usual”. Our first parcel of fruit was the Bastardo coming in on February 21st and our last was Nero d’Avola on the 23rd April. As vines avoided the real heat of summer, we didn’t have one day above 40c the long slow ripening period gave perfect conditions for gradual flavour development and excellent, lovely natural acidity. 2023 Vintage ticked all the boxes.

WINEMAKING : Skin contact was kept to a minimum. Fermentation was spontaneous using wild yeast. No added acid. Cool fermentation temperature to retain freshness and crisp aromatics.

VARIETY: Pinot Grigio is a variety indigenous to the north of Italy. As such we source fruit from the Adelaide Hills and Fleurieu Peninsula which are well suited for the variety. Fruit must be the star of the show and winemaking fingerprint kept to a bare minimum.

TASTES LIKE: Flavours of honeysuckle and green apple, refreshing and zesty finish.

DRINK WITH: Fish Taco’s or Sushi.