A vibrant skin-contact co-ferment from Pat Underwood, blending Pinot Gris and Riesling from the granite slopes of Dash Farms at Leanganook. This first release combines extended skin maceration with minimal-intervention winemaking, creating a wine that sits somewhere between amber wine, rosé and chillable light red.The nose shows blood orange, underripe raspberry and wild strawberry alongside rose petal, musk and citrus blossom. Bright floral perfume and rocky mineral freshness give the wine plenty of energy and personality.
On the palate, it is light to medium-bodied with juicy citrus, cranberry and red berry fruit balanced by fine chalky tannins and bright acidity from the skin contact. Fresh, slinky and highly drinkable, with a dry mineral finish and subtle amaro-like bitterness adding complexity.
Ben’s Recommendation:
A seriously fun modern Victorian maceration wine - bright, textural and dangerously easy to drink while still carrying real complexity. Perfect slightly chilled with charcuterie, seafood, roast chicken or spicy food. Drink now through 2030+.
