Organically farmed, machine-harvested from Hilltops, NSW. Wild fermentation, 2 weeks on skins in stainless steel for Pinot Gris, 16 days on skins for Sauvignon Blanc with pumpovers twice daily for first week and then left to macerate. Pressed, blended, and aged on lees for 5 months before bottling. Unfined, unfiltered with red apple, orange peel, and pear flavors - a juicy orange wine. From Grafted Wines.