As per the back label: "Pulling apart Gris and putting it back together one piece at a time. Lairizing. Fermented on skins and bunches for two weeks. Pressed to old hogsheads. No finings... As always, we appreciate your time and indulgence."
An eye-catching copper appearance in the glass. The fruit almost hit 13 Baume, super ripe for this vineyard winemaker Tim Shand tells me. One fifth was fermented naturally in old oak. A wine certainly pushing boundaries and getting maximum return. Sure this may not suit everyone's style, but let your hair down a little and dip your toe in the water I say.
Marmalade, gingerbread, orange peel and marigold flowers. Skinsy feels in the mouth but the textural delights compliment the fruit without one dominating the other. A fine phenolic grip raises its hand not to be forgotten with a crunchy acidity ready to cut through fatty fish dishes. An extra point for being clever.
I could have a couple of glasses easy.
Region: Yarra Valley