Often Grigio is a knock-out, linear, feast for the olfactory senses before all else. This vintage at BK, though, saw greater lees contact resulting in a very different story – one that’s all about texture, a beautifully creamy, velveteen, mid-palate structure. Seeking sensory-word guidance from the flavour wheel, we would suggest thinking of crunchy, ripe, yellow peaches and a luscious burnt-butter topping. Above all else, there is remarkable integrity in the translation from vine-to-wine in this year’s Grigio – so reminiscent of tasting this grape in the vineyard on its warm, harvest day.
Whole-bunch pressed to stainless steel. Wild fermentation. Bottled four months post-fermentation.