Notes from big Hamish - he makes the wine:
Organic Pinot Gris from Molong, Whole bunches thrown into tank and submerged in direct pressed juice to create a higher ‘juice to skin’ ratio. Pressed after 2 weeks to neutral American oak. Two months later the vino was prematurely hand bonged from barrel and bucketed into a tank, sequentially in the same day my mate Jack accidentally broke the tank valve forcing a transfer employing more bucketing. Went mousey and brown for a couple of months before returning to a hazy pink colour. Bottled after 9 months in tank, zero sulphur, many buckets. Skinsy and dangerous.