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A few vintages back some local roos with discerning taste raided the Celeste vineyard, in Whitlands, King Valley, and ate up half the Gewurztraminer crop, leaving the Pinot Gris, Pinot Noir and Chardonnay untouched... and so the Pinot Gris dominant blend for this wine was born. Today Konpira Maru are still making it as an 80/20 split as it just works!

The grapes are hand-picked and crushed and destemmed with about 5% whole bunch added to the bottom of each fermentation vessel. Wild yeast ferment on skins for 23 days with twice daily plunges.

Lively acidity highlights a delightfully accessible palate of rose hip, frothy soda and caramelized apple, while the blushing Pinot Gris skins impart a stunning copper tint.