Color: Pale golden straw. 
Nose: Lightly perfumed, with mineral and fruity hints. 
Palate: A richly textured palate and a touch of residual sweetness that is characteristic of the Pinot Gris style. Perfect white for salads and seafood.I was wondering how you could make a PG in the Hunter Valley but it turns out that this one comes from the central Rangers. I would not have picked this as a Gris, but the fruit is intense and balanced by lively acidity, all hanging together really well to make a lovely, lively glass of wine.
91 pts - Ken Gargett (Wine Pilot)The team has sourced fruit from the lower slopes of the Central Ranges in New South Wales. Past years have seen them make the wine in the Pinot Gris style but this year, with fermentation in stainless steel, no oak, and only a brief four weeks on lees before bottling, it is very much Grigio. An appealing yellow in colour, there are hints of florals, apples and pears and some crisp and crunchy acidity, with a tight texture. A wine of medium length, this is an easy drinking style, which would be ideal with some fresh local seafood. Now and for the next three years.
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