A rich, yet fresh, style of Pinot Gris with vibrant aromatics and varietal pear characters. We picked relatively late in the season for fruit intensity balanced with gingery spice and fresh acidity.

Vibrant Shiraz fermented wild with a high percentage of whole berries, resulting in a medium bodied wine with fresh acidity, bright fruits, peppery spice and balanced savoury notes.

Nero d'avola from McLaren Vale, where it thrives due to its suitability to the warm conditions. We made this fresh, vibrant style by only destemming the bunches, leaving a high amount of whole berries in the ferment. Darker plum and blackberry characters from the older part of the vineyard are balanced with juicy strawberry and rhubarb from new plantings, and a bit of peppery spice all around.

A blend primarily of Elvira and Riesling, picked early and some made into piquette for naturally low alcohol and a bit of texture. We used unfermented juice for tirage instead of adding sugar, and stopped the secondary fermentation early to leave balanced residual sweetness. At 8% ABV, it's full of juicy peach and apple characters with chalkiness and fine tannins.

Riesling from several vineyards in the Finger Lakes, fermented wild and aged on lees for ten months. High-toned citrus and steely notes on the nose meet a rich, bone-dry palate with good fruit intensity and racy acidity.

Grenache made in a vibrant style with very little oak influence. Juicy cherry and plum flavours are balanced with spicy white pepper, a bit of savoury complexity and fresh acidity. Fermented wild in 1-tonne picking bins, we incorporated some carbonic maceration and whole berries for pretty aromatics, lifted fruit and a soft mouthfeel.