Region: Mornington Peninsula
The pinot Gris is crushed and stems removed. The must is left to soak a while before pressing off the juice & overnight cooling before the clear juice is fermented in French oak barrels – one-third new Vosges forrest sourced oak is used [16oC to 18oC]. Batonage [mixing the wine and lees] takes place monthly and the finished wine is bottled after a further 6 months.
Spices blend with vibrant exotic fruit aromas and are layered on a citrus backbone – also seen on the palate. The luscious nature of this wine is supported by a rich texture and persistence of flavours leave lingering enjoyment!
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