Fruit was sourced from a selection of blocks at our Hazards vineyard on the east coast of Tasmania. The focus was to get richness and intensity by picking the grapes quite late. Hand picked to ensure minimal colour pickup from the skins at baumé levels ranging from 12.5 to 13.5. No oak was used in the aging of this Pinot Gris. To gain more palate richness the fermentation was stopped just short of dry.