Moss Brothers have created a seriously versatile wine here. There's a bit of roundness on the palate brought about by a portion of wild fermentation in oak barrels. This richness meets the fresher fruit and energetic acid of the wine perfectly creating a food friendly drop that's just as at home on a fancy wine list as it is in an esky on the back patio.
The thing about excellence is that it's expected in every aspect of an operation.

Whether it's the very top tier of Australian wine or a humble pinot gris that you can take absolutely anywhere, Moss Brothers find a way to go above and beyond. They could've decided to simply make a perfectly passable pinot gris, but no. The addition of a portion of wild fermented, oak barrel aged juice elevates this one above its competitors and shows us what can be created when you take a little extra care. Generous notes of nashi pear, melon and citrus build to a savoury and slightly spicy finish that won't be lost to a wide range of dishes or situations. If served at about 7 degrees, the wine shows all it's tricks. If served straight out of the esky it's a super fun summer slurper - pick your poison.

This pinot gris comes from one of New Zealand's best producers who make beautiful wines year after year. It comes from estate-owned and managed vineyards in Martinborough, arguably the spiritual home of pinot gris in NZ. Made in a richer-style, including a little bit of skin contact for texture (not colour), it is a complex and intriguing wine. There is citrus freshness, ginger spice and stonefruit richness. Expect a bit more residual sugar (RS) than a grigio, but don't get scared off! This is still a functionally dry wine and the RS purely presents as palate weight and a food-friendliness, making this a very versatile wine.

Although Peter Drayton Wines is based in the Hunter Valley, the 'Anomaly' range explores alternative grape varieties and the regions in which they thrive. It follows naturally that they would decide to produce a pinot grigio from the home of the grape in Australia, the King Valley. Following an influx of Italian immigration to the area a generation or two ago, the King has become a haven for Italian native grapes, the soil, the climate and the local know-how are all expressed beautifully in this zippy, refreshing wine. Citrusy, zesty acid with lashings of under-ripe pear and crunchy green apple, the finish of this wine is lengthy yet refreshing, like apple sherbet. We're not suggesting that the Hunter isn't a good place to grow grigio, but we will say this, we're stoked that Drayton decided to grow this one in the King. Delicious.