2017 Pig + Skin
Vineyard | Cool climate organically managed vineyards of Orange, NSW.
Bouquet | Mandarin pith, nectarine, preserved lemon.
Palate | Grapefruit, citrus, a well-structured palate with refreshing salinity. A real “food wine”.
Cellaring | Minimal Intervention, minimal sulphur – keep cool and drink young.
Alcohol | 12.5%
Winemaking | Organic grapes, crushed, wild ferment on skins in open fermenter, extracting the raw colour of Pinot Gris, pressed then put in a tank without fining, racked and put in a barrel for 6 months, unfiltered.
Hand bottled & labelled. Only 1200 made.