Cool balmy climes and close husbanding of vines are essential for splendid Pinot Gris wines which engage the palate while calling for cuisine. Pampered parcels of grey Pinot grapes are treated to a natural indigenous yeast ferment, a course of maturation on fluffy lees and term of age in fine French oak, bottled unfined for maximum sauvage. Steeped on skins for optimal uptake of the distinctive Gris blush, its comely copper hues and Anzac biscuit nose, precedes a food friendly palate of baked cloven pears and crunchy Granny Smith acidity.