The vineyards of Mount Langi are underlaid by unique soils rarely found anywhere in Australia. Solid granite has eroded over eons, leaving a granite topsoil over red clay loams, forcing the vines to struggle for their water, intensifying flavour and introducing great complexity. Pinot Gris is harvested, much of it by hand, off mature vines twenty years of age. Fruit is processed without any skin contact time to reduce phenolic uptake, inoculated to yeast type Maurivin 796 and treated to a fortnight of cool vinification on grape solids. Upon completion, a small component is sent to seasoned 228 litre French oak barriques for two months, before assembling into the finished wine. Alcohol 11.0%