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Sourced from a single vineyard on the Surf Coast in Geelong, this Pinot Gris was hand-picked over several days to capture freshness and balance. Each parcel was kept separate through fermentation, using a combination of stainless steel and older oak to build complexity without overt oak influence. Around 20% of the blend underwent skin fermentation for one week, adding gentle structure and aromatic lift, and giving the wine its subtle copper blush. The remaining parcels were fermented off skins, preserving purity and precision. No malolactic fermentation. The components were blended shortly after fermentation and bottled to retain vibrancy and energy.