Our Pinot Gris has a little blush of colour, it's achieved by using a little bit of skin contact both during and prior to ferment.

We also add a few barrels into the ferment process to try and build some texture.

But the most important thing is about getting as much flavour as we can out of those grapes, so you'll enjoy a really lovely aromatic crunchy style of Pinot Gris which is very typical for Tasmania.

You'll find that you can really enjoy this with lots of modern Australian cuisine and is very versatile to have on the dining table.