Winemaker Alex Russell is pretty clever, and for this textural Pinot Gris, he includes about 15% Tasmanian Pinot Gris in the blend, which gives the wine a little tart apple freshness. You'll otherwise find a nice blend of pear vitality that takes the wine from light to slightly juicier and medium-bodied, with lots of easy pleasure.

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: Drumroll, please... Pinot Gris and Pinot Grigio are two different names for THE SAME GRAPE VARIETY. The use of Gris or Grigio depends on the country where the grape was grown and on subtle stylistic differences. Pinot Grigio is the Italian version and is typically known for being light and zesty. Whereas Pinot Gris, the French version of the grape, is often richer and riper tasting, with some spiciness. When made outside Italy and France, the Grigio or Gris name is used as a marker to define the style the winemaker thinks best suits: lean like Italian Pinot Grigio or riper and rounder like French Pinot Gris. Fun Fact: ”Gris” is the French word for grey, and is used because Pinot Gris grapes are known to have a greyish-pinkish skin colour.