THE WINE

The wine is harvested when the grapes reach a baume (sugar level) around 11-13%, which is mid March. It is hand picked early morning by swarms of helpers, loaded into bins that take 500Kg of grapes each, and then transported to the winery.

In the wine making process, we look to capture floral characters on the nose, while the palette has the slightly minerally Pinot Gris trait, with some creaminess from the lees contact. It is lightly wooded, and has a crisp dry finish. The “lively fruit tingle” on the front palette and length in the body is another Gris characteristic.

The first vintage in 2008 was a great success, and sold to premium-hatted restaurants, mainly in Sydney. Through this exposure, we developed a solid client base, supplying venues such as Aria, Rockpool, The Boathouse at Blackwattle Bay, Restaurant Balzac, Ristorante Otto, City Tattersalls, Danks Street Depot, Cotton Duck and The Australian Golf Club, to mention a few.

Since then, we have sold out every vintage!  In 2016 we won the best pinot gris in the Highlands Wine Show……. Its hard to believe that all the struggle has produced a fine wine…….

AND, in 2016 we bottled our first Shiraz.  Made locally, and allowed to rest on oak for 12 months, the results in the marketplace have been excellent.  It’s a small vintage (only 100 cases) but we are very proud of the results!

 

2016 Pinot Gris

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2017 Pinot Gris

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2014 Shiraz

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2016 Shiraz

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2017 Syrosa Rosé

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