On the nose there are scents of super-ripe pineapple and guava rising over the honeysuckle and orange-blossom signatures of the Viognier, harmonizing beautifully with background fragrances of musk and pear from the Pinot Gris. The palate is voluptuous with tropical-fruit flavours, subtle fresh hints of lemongrass and spicy ginger. The palate retains bright focus and length, becoming fine and long as the Pinot Gris takes over, showing the savory elegance, and snappy-clean acidity, of pear and apple. Behind this wild potpourri of tropical magic, supple oak adds extra textural richness to the finish.

In the Vineyard
The Viognier and Pinot Gris are harvested separately, using premium dry-grown vineyards exclusively within NSW. Both varieties are harvested at maximum ripeness to achieve the richest expression of varietal character.

In the Winery
Viognier is fermented cold in stainless steel and is then left on yeast lees for 4 months prior to racking and filtration : this gives a rich and round texture, with typical up-front mouth-filling varietal flavor. The Pinot Gris is also predominately fermented cold in stainless steel, with up to 20% being transferred to barrique to undergo barrel fermentation. This portion takes on a finer spicy length, and has fruit flavor combined with oak that persists beautifully onto a very long finish.