Orange by name, orange by nature. Pinot Gris fermented on Marsanne skins, this wine is texture-first and wild at heart. Oxidative handling adds weight, grip, and spice. Tasting Notes Dried apricot, orange peel, and honeycomb Earth, tannin, and herbal lift Textured and grippy with good acid line Medium body, dry finish Winemaking Notes Organic viticulture Single vineyard fruit from Orange, NSW Pinot Gris fermented on Marsanne skins (4 weeks) Pressed to old oak and aged 12 months Treated oxidatively Bottled unfined and unfiltered Minimal sulphur additions Drinking NotesServe cool, not cold. Great with miso eggplant, charred cabbage, or anything with spice and crunch. A serious skin contact white with some swagger.
