2025 Mojo Pinot Grigio - Hand picked at 13 Beaumé at the crack of dawn to retain freshness. Fruit was whole bunch pressed and gently squeezed to avoid any colour or phenolic pick up. Juice was then transferred via chiller to stainless steel ferment tank/vessel. Ferment was 10 days, temperature 12-15C. No malo, no oak - zip, zero.
An amazing opportunity to make a juicy Pinot Grigio from one of the oldest regions in the South of Australia - the Limestone Coast. Brightfully delicious and as crisp as your next powersuit.
