Pinot Gris/Grigio Tasting @ PWS David Jones May 2026

A variety of clones are used (French, Italian and German) to produce a wine with good body and pronounced perfume.  Hand picked grapes are soft pressed and aged on lees in stainless steel until the following March.  Mellow and fresh at the same time with notes of spring flowers, this has considerable weight and style at a great price point. - Trembath & Taylor

SPECIAL VALUE - Grigio gets serious and what a treat. Strolls the border of grigio-gris territory with aplomb, bringing the flavour intensity of the latter with the zippiness and freshness of the former. Blush hues, lively aromas of fresh-cut red apple, stewed and spiced apple, pear, peach, citrus skin and a light spice. Beautifully composed, lightly textural and delivered in crunchy fresh acidity. Tired of grigio? Think again. (96) JAMES HALLIDAY'S WINE COMPANION

SPECIAL VALUE - It’s the colour of a pale bronze-cherry rosé. Half the fruit is destemmed and on skins between three to 10 days, hence the hue, and the other half whole-bunch pressed, adding texture. All up, such a delicious drink. Rose petals and spice, watermelon and nashi pear, pickled ginger and a lemon/ginger-infusion flavour. It has fine texture and creaminess, with savoury yet lovely light acidity keeping this moreish. (95) JANE FAULKNER, Halliday Wine Companion

This is a great release. It drinks like class rosé while also having the detail and tension of quality orange wines. That being said, it walks like a rosé and quacks like a rosé for the most part. Faint pear notes, crunchy red cherries steeped in cherry juice, light alpine herb and botanical floral notes, a crack of white pepper and dashes of watermelon rind and cranberry drink. It feels dry, shows off a suite of fine, lacy tannin, finishes with pucker and more botanical-laced freshness, almost as per a rosé vermouth. Straight up banger. (94) MIKE BENNIE, The Wine Front

A gently savoury style with warm, earthy, saline aromas, subtle pear blossom and dried herbs. The palate is light and off-dry with softly chewy phenolics on the finish. The crunchy Nashi pear fruit is trimmed in very subtle smoky complexity and a hint of woody pear emerges at the end. A touch more grown-up than your typical crowd-pleaser without being too demanding. Well-judged, carefully made, and designed for immediate pleasure. STEPHEN WONG, The Real Review

White pear, star fruit and golden kiwi. Lemon tea and honeysuckle. There is an interplay of fruit sweetness and acidity that is just spot on, making for a wine that feels plump and yet very juicy. Its partial mlf makes for a creamy lemon butter finish. Juiced ginger, chamomile and nettle, too. A wine that would pair with roast chicken or even creamy pasta very well. Wonderful value and flavour delivery. SHANTEH WALE, Halliday Wine Companion