Even Keel Mornington Pinot Gris

The fruit is meticulously handpicked across three batches, then delicately pressed as whole bunches using a champagne press cycle. Eschewing the use of enzymes or sulfur at the press tray, the juice undergoes careful oxidative handling to eliminate oxidative enzymes at the outset of the winemaking process. Ambiently aged and transferred to barrels with complete solids and just a whisper of sulfur, this wine embraces a natural approach.

Fermentation is initiated by wild yeast, allowing the wine to evolve untouched until the following summer, where most of it completes its full malolactic fermentation. Come spring, a mere whisper of sulfur is introduced before the wine spends a total of six months in barrels. It's then gently racked off the gross lees into tanks, with bottling requiring no fining and only minimal filtration.

Upon encountering this wine, the nose is greeted by a lively interplay of pear and white stone fruit, entwined with the fragrant allure of white florals and citrus blossom. Delve deeper, and the palate unfolds with a symphony of freshness and texture, showcasing ripe orchard fruit balanced by a spirited acidity that invigorates the mid-palate. Subtle hints of honeysuckle and flower nectar contribute to its multi-layered complexity.