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A classical expression of Tasmanian Pinot gris that is picked when floral aromas dominate, this fruit was fermented dry and stirred on its lees for texture. Intense honeysuckle, mineral and nutmeg spice aromas with apple and pear undertones notes carry to the palate. Further complexity, aromas and flavours on the nose and palate are derived from a partial wild ferment in French barriques. Lees stirring during wine making has provided long silky texture whilst tight acidity provides a refreshing finish. A perfect aperitif.