Pinot Gris sourced from the subregion of Curlewis on the Bellarine Peninsula. The wine is made from three different fermentations, approximately one third of each style. First parcel settled first the racked off gross lees and tank fermented, a ‘traditional’ ferment. Second parcel is wild fermented on full solids, with lots of lees stirring. Final ferment is on skins, one to two punch downs each day for 7 days. All tank, no elevage.