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Why do we love this wine?

You can make Pinot Gris in a pretty standard way and get a pretty standard wine. But there’s so much you can do- and not do - to turn the funk up. And the Ravensworth team have certainly done a bit of everything. There’s some carbonic maceration to bring out the wine’s natural spice. Some batches were kept on skins to introduce that slippery mouthfeel and texture. One batch was whole-bunch pressed to heighten the wine’s fresh fruit aromatics and then different parcels were fermented in oak, concrete and ceramic fermenters. Talk about a winemaker’s playground. There was probably a small batch fermented in the kitchen sink just to make sure that nothing was missed.

Profile

Grapefruit
Pear
Spice
Light-bodied
Bright
Bold

You can’t miss the spice on the nose - and underneath there’s pithy grapefruit skin with a touch of red berry fruits. The palate has a similar story - with that beautiful slippery texture that sets this wine apart from its more conservative colleagues. Enjoy with Indian, Thai, Vietnamese and even with Sichuan. This baby doesn’t have to get out of the kitchen - it can handle the heat.


Wine Nerd Stuff
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.

Specs

Region
Canberra District
Vintage
2019
Cellaring
2022
Preservatives
Sulphites
Alcohol by Vol.
13.0%
Closure
Screwcap
Bottle Vol
750mL
Blend Info
100% Pinot Gris
Serving Temp.
7.0°C

Tasting

From the producer
Food Union
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...

Goes with

Blue Cheese
Seafood
Spicy Foods