Oxford Landing Pinot Grigio 2008
These grapes, and the indigenous yeast that have transformed them into wine, have created layers of flavour and richness. Juice was cold settled and then racked to ferment. A percentage of light solids were included to facilitate fermentation and provided added texture. After ferment the wine was left on yeast lees for a few months to increase the complexity and creaminess of the wine and add richness to the palate.
Suitable for vegans
|Region||South Eastern Australia|
|Total Acid||5.3 g/L|
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