This is a must try for drinkers looking to explore the full scope of the Pinot Gris grape. Hamish Young has pushed this fruit to its limits.

Sourced from one of the oldest Pinot Gris vineyards in the Canberra region, he works complexity into the wine by fermenting in three parts. The first is a clean, classic tank ferment making up the majority of the blend. The second, 30% is fermented in old oak with a high proportion of solids to gain some extra grunt.

The remaining portion was destemmed and fermented as whole berries. This portion sat on skins for two weeks picking up texture and spice to counteract the searing acid in the tank fermented portion.

The final result is a complex, nuanced wine full of textural intrigue. This is Pinot Gris in full flight.