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Description
Jared Dixon’s take on Pinot Gris is anything but predictable. The fruit comes from Chalou in Orange, NSW, and is handled with his usual laid-back but thoughtful approach. About 30% of the grapes ferment on skins, giving the wine some grip and texture, while the rest is barrel-fermented using native yeasts, then aged in a mix of old and new French barriques.
The result is a Pinot Gris that feels wild but balanced. There's freshness, depth, and a bit of that gentle grip from the skin contact. It’s layered, textural, and quietly complex without losing its sense of fun. This is a wine that doesn’t need to shout to be heard.
Dixon’s ‘Lone Ranger’ ethos is all about letting the fruit do its thing, and this wine is a solid example of that. It’s a bit edgy, a bit rustic, and all about pure, honest drinking pleasure.
