Fermented on skins, this is a textural wine, with it's various components delviering a wines that is more than the sum of it's parts. Ideal with spicy or salty foods. Pinot Gris / Gewurz / Riesling

Fermented on it's skins this Pinot Gris, shows the typical pear fruits, on top of which the time maturing in old oak and lying on it's lees has added some roundness. A full generous wine, with obvious character that invites you back for more.

Vibrant & Deep at the same time. This Pinot Noir is produced from Dijon clones, carbonic macerated, colad soaked on a sponataneous ferment. Unfined and unfiltered. About as natural as Pinot Noir can be.

A brilliant, exceptionally pale straw colour with youthful green tinges. The wine exhibits pungent spicy blossom and hints of stone fruits enhanced by an underlying citrus vibrancy. A seamless palate, with initial flavours of passionfruit and mandarin leading to a spicy mid-palate with richer hints of mango sorbet finishing with classic mouth-watering lemons and limes. Established in 1988 in Denmark, Western Australia, Harewood Estate was bought by ex-Howard Park winemaker, James Kellie, and his family in 2003. Since then, the winery has moved forward in leaps and bounds. It has garnered many favourable reviews from renowned wine critics whilst collecting a swag of wine show medals and trophies along the way. Kellie prides himself on delving into the true expression of the Great Southerns sub-regions of Denmark, Porongurup, Frankland River and Mount Barker using grape varietals such as Riesling, Semillon, Sauvignon Blanc, Chardonnay, Pinot Noir, Shiraz and Cabernet Sauvignon. As Harewood Estate says, The art is on the inside of every bottle. The fruit is sourced from select, low yielding vineyards from each sub-region to produce cool climate wines James Halliday refers to as Wines of exemplary quality and typicity.