The estate's Mount Crawford Vineyard, within the higher altitudes of the Eden Valley, holds five hectares of choice Pinot Gris vines. Following a long and mild ripening season which favoured the accumulation of good sugar levels and heightened flavour profiles, the fruit was hand picked, crushed, destemmed and treated to a membrane press. The settled juice was racked to oak where it underwent natural fermentation by wild indigeneous yeast. The ferment was slow and hence retained all the natural flavours of the grape. The wine was left on it's sedimentery lees in oak barrel for eight months, and stirred once a week to increase the complexity and mouthfeel. Approx alcohol 14.0%