This is a super delicious take on Pinot Gris from Mount Gambier. The fruit began fermenting as whole berries for a week picking up all the vibrant colour from the pinkish skins of the Pinot Gris grape. A small amount of Pinot Noir Rosé was also blended in for a lift of perfume and freshness. With the whole berry ferment, skin contact and barrel time, this is basically Pinot Gris made like a red wine. If you're looking for more experimental takes on this mercurial variety, this version from Andrew Burchell is a great place to start.