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This Pinot Grigio is a crisp white wine with aromas of savoury pear and fresh peach. This versatile wine is proving to be a popular choice for any occasion, with or without food. Try this wine with olive oil and garlic spaghetti with artichoke, Kalamata olives, goats cheese and fresh chilli. Alternatively, this wine is always a great match to an antipasto platter containing artichokes, olives, asparagus and prosciutto.

Crafted from one of the first-class grapes in Victoria's King Valley, Rangers Lookout Pinot Grigio is juicy and fresh. An easy favourite of wine fans and for good reason, the palate offers delectable notes of honeysuckle, pears & white peaches with an enjoyable finish.

The pinnacle of our Pinot Gris – Picked from a single vineyard in the King Valley, selected harvested, then gently whole berry pressed to retain the grape's aromatics. This crisp and fresh Pinot Gris has prominent flavours of nashi pear and orange blossom. The palate has a savory, clean and crunchy finish. With soft acid, it is the perfect wine to sip away at on a hot summer night.

Brokenwood Pinot Gris is sourced from a wonderful vineyard site in Beechworth that allows this rich and textural Pinot Gris to show its true colours. Aromas and flavours of peach, melon, honeysuckle and candied pear are all present in a delicious true Gris style.

"Faintly pinkish hue, as expected given some skin contact winemaking with this variety, as appears to be the case here. True to type aromas of brown-skinned pear and red-skinned apple with a savoury element providing some complexity. Clean and crisp on the palate, the sweetish fruit is well balanced by the acidity and a textural astringency which sits comfortably." 92 points, James Halliday Wine Companion, August 2017.

This Pinot Gris combines fruit from premium sites in Central Otago, including Maude's mature family owned vineyard in Wanaka, Mt Maude. This Pinot gris has typical aromas of ripe pear, quince and brioche lead onto a rich textured palate where whole bunch pressing and partial barrel fermentation has created complexity.