2017 Arfion Pinot Grigio - $27

17004 Ar Fion Front Grigio.jpg
17004 Ar Fion Front Grigio.jpg
sold out

2017 Arfion Pinot Grigio - $27

from 162.00

Pinot Grigio from Italy and Pinot Gris from France are two very different styles that we shouldn’t try to emulate here in Australia. In the Yarra Valley, our soils produce a style of wine that naturally sits somewhere in the middle of these old world counterparts. So let’s go with that.

However, we call this wine Pinot Grigio because it’s dry with an acid backbone and a savoury, moreish character. Seems to make sense.

It exhibits red apple and brown pear, rose and spicy cinnamon aromas with a hint of bread crust goodness. The palate is dry, savoury and textural with preserved lemon rind, fennel and pear flavours.


RRP  $27  - Volume 490 cases


Add to Cart

The Patch and Yarra Station Vineyards – Lower Yarra – Yarra Valley 

This is the first time we have sourced from two vineyards for our Pinot Grigio. Mainly because they both complement each other perfectly.

Terry McAllister farms The Patch vineyard in the hills close to Olinda and Dandenong, one of the most southern areas of the Yarra Valley. The vines are perfectly in balance and produced fruit that was prestine and structured.

The remaining 45% of the blend comes from the Yarra Station vineyard in the Dixons Creek subregion of the lower Yarra. These vines sit on a very steep South facing slope of granite and grey clay soils that produce rich but refined Grigio, perfect for barrel fermentation.


 2017 is my 11th vintage in the Yarra and I haven’t seen one as complete or balanced as this.

We had regular water, mild temperatures and near perfect warm days and cool nights for the production of quality, fine tuned grapes.

It didn’t feel easy, but it did feel calm and collected. We had time to eat, drink (heaps of beer) and not stress. I think the wines show this relaxed balance.

Winemaking Stats

Picking Date – 3rd & 19th March 2017                      

pH - 3.3                                                                         TA – 7.3g/L                                 Baume – 11.9

Handpicked early in the morning and transported directly to cool rooms.

After half a day of chilling we whole bunch pressed the fruit with no pressing’s cut, so that we could retain the texture and crunchy phenolic inherent in the skins.

A slow natural ferment progressed as the juice warmed up in a mixture of old 500L oak puncheons, hogsheads and barriques. The ferment peaked at 24 deg C and lasted for a duration of 30 days.

Simple winemaking; maybe a little malolactic ferment, a little stirring and only a coarse filtration with a little sulphur before bottling.

Bottling Date – 23rd July 2017   pH - 3.45                TA – 6.1 g/L           Alc - 12.8%           RS < 2 g/L