This Pinot Gris has a bright straw colour with lifted aromas of honeysuckle pear and floral notes. Ageing in oak has given the wine a creamy texture and with crisp acidity on the finish.

The bouquet for this Paringa Estate Pinot Gris has lifted varietal fragrance of fresh cut pear with hints of lychee and mandarin. The palate has fresh pear and citrus fruit flavours combined with lovely mid palate texture and balance, finishing with cleansing acidity.

From the Yarra Valley comes this benchmark Pinot from one of the country's best regions for the variety. Sweet berry fruit and forest floor characters are balanced by depth and length of flavour.

There is a delicate perfume of Kirsch and dried strawberry with underlying dried bouquet garni. This is a light to medium-bodied wine with a supple yet generously flavoured palate.

Soumah, named for its location 'South of Maroondah Highway', specialise in quality clonal selection. This latest Pinot Grigio is one to get your hands on. Textural, from time on lees, figs and pear show through with a hint of musk. - Bri, Vintage Cellars Little Bourke Street.

This is our first bottling from the bizarre 2020 vintage, which went from ridiculous to sublime. We had very small crops, early tannin ripeness and picked at low baumé. We avoided disease pressure in a very difficult year for that, and ended up with more transparency and freshness in the fruit than 2019. This year we were back to a 50:50 mix of skins and whole-bunch ferments. The skins ferment was 72 hours, with light hand-plunging every 12 hours during that time. The wine was pressed at 8 baumé to old puncheons. The whole-bunch ferment was on skins for 14 days, with carbonic maceration until some light pigeage on days 12 and 13. It was pressed to old puncheons to finish ferment. Both batches had two months in oak unsulphured. The wine was racked in early May, with minimal filtration and no finings. 40ppm of SO2 was added prior to bottling. This vintage we focused on prettiness with supporting notes of funk and bunch. There was no shortage of flavour about; itâs an intense year for that but also characterised by high natural acidity â perfect for skinsy styles, which can otherwise become a bit soapy. And of course Iâm very pleased with the colour, a perfect match for the new label⦠- Tim Shand, Punt Road

Floral with pear, spice and citrus flavours light to medium weight soft acid to close.