Upper Yarra Valley Pinot Gris from the red and chocolate soils of The Patch Vineyard at the back of the Dandenong Ranges.
100% whole bunch wild ferment that extracts colour / flavour / aroma and tannin in a carbonic way.
13 days on skins then pressed to an old puncheon where it goes through full malo prior to 6 months ageing at cool temps.
No adds apart from a bit of sulphur at bottling.
No fining or filtration.
Just one rack to get off solids.