Mmmm MMMM! This is the new vintage of a hot mofo fave – a fave because it achieves what so many pinot gris try to do, but fail. It comes on all ruby grapefruit and nashi pears, following through with a silky palate that balances plushness with precision, then leaves you with latent, building layers of spice.
The team who make this are legends, the label looks the goods, but most importantly, it’s our go-to gris for flavour, and flavour first and foremost. The making was delicate and considered. There was a touch of skin contact for extra flavour and colour; generous barrel fermentation for added weight and texture.
When you only have room for one gris in the house, this is the one you want filling the fridge.
This wine is part of our Women in Wine collection. We are committed to ALWAYS having wines available that are made by women. We already support so many women in the industry but we want to make this much more transparent and visible for our mofos. We want to make a real and lasting impact in an industry that is sadly still dominated by men. And this is the first step. Here’s to our Women in Wine!
This one has a female winemaker, but because it’s a Black Market wine we’re sworn to secrecy. She’s a legend, though.
Black Market deals are only made possible if we don’t reveal the maker’s brand on site. The wines are the genuine article, absolutely no cleanskins or fake brands, just dangerously good value. You won’t find out what it is until it hits your doorstep, but you won’t regret it. Just keep it on the down low.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alpine & King Valleys
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Pinot Gris
- Serving Temp.
Alpine & King Valleys
These adjacent valleys go hand-in-hand, making some of the smartest Italian varietals this side of the Med.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Chargrilled harissa fish
- 1 1/2 tablespoons harissa
- 4 x 200g blue-eye fillets, skin removed
- 1 red capsicum, cut into quarters, deseeded
- 2 x 400g cans chickpeas, drained, rinsed
- 1/2 cup flat-leaf parsley leaves
- 4 green onions, thinly sliced
- 1 lemon, juiced
- olive oil cooking spray
- 1/3 cup low-fat natural yoghurt
- Combine harissa and 1/2 cup cold water in a shallow ceramic dish. Add fish fillets and turn to coat. Cover and refrigerate for 30 minutes, if time permits.
- Preheat a barbecue grill on high heat. Place capsicum, skin side down, on grill. Cook for until skin turns black. Transfer capsicum to a plastic bag. Twist top to seal and stand for 5 minutes. Peel and discard skin. Roughly chop capsicum and place in a bowl.
- Add chickpeas, parsley and green onions to capsicum. Drizzle over 2 tablespoons lemon juice. Toss gently.
- Reduce barbecue grill to medium heat. Spray both sides of fish with oil. Cook for 3 minutes each side. Place fish and salad on plates. Top with yoghurt. Season with pepper and serve.