From good vineyards in Victoria's Murray Valley. To ensure low phenolics, both in the colour and on the palate, the hand harvested fruit is quickly whole bunch pressed, without de-stemming, into tanks where enzymes can assist settling of the solids, which takes place over forty eight hours. The crystal clear juice is then transferred to a temperature controlled tank and inoculated with yeast chosen to impart texture and mouthfeel. The choice is to confer a Pinot Gris character to the wine as distinct from the Pinot Grigio style. The long slow ferment takes place at 14C and is terminated to retain the slightest touch of residual sugar, a feature more in keeping with the French style of Pinot Gris wines. Alcohol 13.5%