Grown in Euston by friends and planted by hand, this vineyard represents the second planting of Pinot Grigio in Australia and is credited with sparking the 90s boom in the variety. The grapes were picked at 12 Baumé, then crushed and destemmed before fermentation. Lees were kept active until bottling to enhance texture. The wine is made with all wild yeasts, is unrefined, and only sulphured at bottling.
The result is a smooth, green, and ready-to-drink.
