Pinot Gris is one of the Southern Highlands’ best performing grape varieties, typically displaying rich Beurre Bosc pear characters.

Sustainably grown at our local Biodynamically run vineyards in Mittagong. The clay soils help preserve the crisp lively acids in our wine, and the north facing slope helps develop the rich pear flavours.  

Harvest begins March to April once the fruit has reached its desired ripeness. We like to harvest our Pinot Gris about two weeks after our Pinot Grigio to help create a more voluptuous and viscous wine. 

After harvest we remove the stems and lightly press the berries to extract a bronze cooured juice. The juice is racked clean and fermented between 18-20 degrees Celsius. All under Carbon Dioxide cover

Once fermentation has been completed, we age the wines in stainless steel tanks with regular lees stirring (batonage) for up to four months. This allows the yeast cells to release some of the complex fruit flavours back into the wine and develop a round creaminess to the  palate and a full texture.

Crisp fresh pear jumps straight out of the glass and the palate is not forgotten. The fresh pear characters of our Pinot Gris are perfectly balanced with crisp acid and mid-palate texture, making this a representative version of the traditional Alsatian version of this wine, and a perfect match with food.

Tractorless Vineyard deliberately holds back this wine for at least 12 months to ensure that its drinking fantastically upon release. We recommend drinking our Pinot Gris before five years in the cellar.

Tasmanian scallops lightly seared.