A collab from Oakridge's Matt Stone & Tim Perrin! Fermented on skins for two months, pressed directly to old French oak barrels before heading to bottle unfiltered. A delicious fruit bomb of red apple, grapefruit & pomegranate, with a phenolic layer adding complexity.
Place |
Yarra Valley, Victoria Australia |
Variety |
Pinot Gris |
Body |
Light |
Drinkability |
Contemplate |
