An easygoing Pinot Gris from the Adelaide Hills that offers up plenty of ripe bosc pear, yellow apple and some lemon peel. There's more complex notes of honey, cinnamon and almond there as well, but the acid drives things along nicely and the wine finishes dry and fresh.

Origin: Burgundy, in eastern France. Mainly Grown In: Italy (as Pinot Grigio), Germany (as Grauburgunder - the local name for Pinot Gris), USA, France (as Pinot Gris). Key Facts: Drum roll please... Pinot Gris and Pinot Grigio are two different names for THE SAME GRAPE VARIETY. The use of Gris or Grigio depends on which country the grape was grown in and subtle stylistic differences. Pinot Grigio is the Italian version, and is typically known for being light and zesty. Where as Pinot Gris, the French version of the grape, is often richer and riper tasting with some spiciness. When made outside of Italy and France, Grigio or Gris name is used as a marker to define the style that the winemaker thinks it suits best; lean like Italian Pinot Grigio or riper and rounder like the French Pinot Gris. Fun Fact: Because of its lightness, Pinot Grigio is the perfect choice for cooking. Whether you're splashing it into pasta carbonara, a sauce for grilled snapper or sautéed pippies, Pinot Grigio adds a richness to your dishes without overpowering them the way an oaky Chardonnay could.