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 Grigio about two weeks before our Pinot Grig to help create a more zippy fresh and steely style of wine.

After harvest we remove the stems and lightly press the berries followed by hyper oxygenation where we turn the juice brown with the oxygen. The juice is racked clean and fermented between 12-15 degrees Celsius. With plenty of oxygen in the frement.

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 some tasty savoury flavours and light texture.

Crisp fresh pear jumps straight out of the glass and the palate is not forgotten. The fresh pear characters of our Pinot Grigio are perfectly balanced with zippy crisp acid and mid-palate texture, making this a representative version of the traditional Italian 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 Grigio before five years in the cellar.

Anti-pesto and any fresh seafood are great matches with this wine.