Onannon Mornington Peninsula Pinot Gris

Half of the fruit was hand-picked, with the remainder machine-harvested in the cool of the morning, then chilled and pressed straight to older puncheons and barriques. Fermented with cultured yeast and 100% natural malolactic conversion, the wine was left unsulphured and untopped for several months, with occasional stirring, before blending and preparation for bottling, with only a minimal addition of sulphur just prior.

The nose shows quince, pear and dried herbs, leading to a rich, sweet mid-palate of pear skin and white plum. The finish is lifted by a tang of sour stone fruit, giving the wine balance, depth, and length.