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Description
This small-batch Tasmanian Pinot Gris is a masterclass in texture and complexity, crafted with precision and flair.
Winemaker Jonny Hughes sources fruit from the Derwent Valley, Tamar, North West, and Coal River Valley, combining sub-regional components in a seamless blend. The wine is made in the Ramato style, with 12% of the fruit fermented on skins, 39% in seasoned barrels, and 39% in tank, before being aged on lees. The result is a textural, slightly blushed Pinot Gris that’s far from ordinary.
Lush and layered, it offers an enticing alternative to the overly simple Pinot Gris dominating chain bottle shops. This is vibrant, engaging, and exceptionally easy to drink, with enough complexity to keep every sip interesting.
Perfect for those looking to explore a more adventurous side of Pinot Gris, this wine delivers a unique and rewarding experience from one of Tasmania’s rising stars.
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