2018 Arfion Pinot Grigio - $27

16002 Ar Fion Front Grigio.jpg
16002 Ar Fion Front Grigio.jpg
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2018 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.

We call this wine Pinot Grigio because it’s dry with an acid backbone and a savoury, moreish character.

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 680 cases

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Yarra Station Vineyard – Yarra Glen - Yarra Valley

Sourced from the Yarra Station vineyard in the Yarra Glen subregion of the lower Yarra Valley. These vines sit on a very steep south facing slope of granite and grey clay soils that have ironstone running throughout.

The soils produce rich but refined Grigio with a very floral aromatic. When picked early and fresh the juice is perfect for wild barrel fermentation.


2017 would always be a hard act to follow. 2018 had a shakey start with an early budburst with a warm and humid Spring. Healthy crop levels resulted but the disease pressure was huge, with unprecedented levels of downy mildew floating around. Good canopy management and timely procedures were essential to grow clean fruit and a healthy leaf area to ripen it.

The spring warmth meant it was always going to be an early vintage, and with a few searing weeks in January it felt like it was going to be a hot and fast one like 2008.

But what followed was the most stable and mild 6 week period of weather I’ve ever seen in the Yarra. Warm days (30 deg C) with very cool nights (10 deg C) prevailed and pretty much turned the vintage around.

Flavours and ripeness progressed slowly and evenly to create a vintage that will be on par with 2017.

Winemaking Stats

Picking Date – 23rd February 2018              

pH - 3.25                                                                      TA – 7.5g/L                                 Baume – 11.8

Handpicked early in the morning and transported directly to coolrooms.

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 and hogsheads. The ferment peaked at 24 deg C and lasted for a duration of 20 days.

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

Bottling Date – 17th July 2018   pH - 3.40                TA – 6.5 g/L           Alc - 12.8%           RS < 2 g/L