The 2011 Pinot Gris has a distinctive rose gold hue. The pinkish coloration is a natural phenomenon of pinot gris. Being a mutation of pinot noir, there is a small degree of pink pigmentation in the skin of pinot gris. This can be either avoided or removed using various techniques in the winemaking process. This year we included all the pressings wine (which carries the majority of the pink colour) in our blend, because it made such a positive contribution to the structure of the wine. The result is a wine with pear, lychee and peach flavours complemented by fullness, some sweetness in the middle palate and cleansing acidity. The wine has great balance of flavour, alcohol, sweetness and acidity. It should be enjoyed while it is young and vibrant. Enjoy it with Asian cuisine, seafood and salads or keep with confidence for up to five years.

Top shelf Pinot Gris. I knew from the first pour when the delightfully translucent copper straw colour bedazzled my Riedel glass with its reflections bouncing effortlessly from side to side then finally settling enough for me to have my first sniff and swirl. Pure pears follow along with green apples and lemons, this is and orchardist's idea of heaven. Good liveliness on the palate - balance between ying and yang - you know what I mean. Anyway, it drinks beautifully with my lamb korma with plums and chickpeas and my homemade roti. Paul Ippolito; The Five Minute Wine Rush