Primarily whole bunch fermented for 12 - 24 days in open top fermenters with a small amount of Blanc de Noir pressings added during fermentation. Aged in concrete Tulipes, clay amphora and old barrels for 6 months without SO2 before being bottled unfined and unfiltered in November 2023.

62% Pinot Gris, 23% Sauvignon Blanc, 14% Pinot Noir, <1% Gewürztraminer, Muscat, ViognierA blend of four vineyards sustainably farmed, free of artificial chemicals or fertilisers. Biogro certified Course-Choi (previously Porters) Vineyard on Mackenzies Rd, the Biogro certified Good Family Vineyard on Georges Rd and the Fraher Vineyard on Omihi Clay soils in North Canterbury, as well as a touch from our Biogro certified Central Otago Vineyard in Lowburn. Harvested: 1 - 14 April 2023

Slightly hazy orange hue. Lifted complex nose of spices and florals - almost campari like. An explosion of flavour hits your mouth with Christmas spices and orange rind, soft fine tannins coat the mouth leaving a savoury and moreish finish. A great match with aromatic dishes.