Ramato is an old-fashioned method of producing Pinot Gris with some skin contact. This gives the wine a beguiling pink hue and a crisp phenolic crunch.

Grown at Whitlands on the Buffalo High Plateau near Victoria’s ski fields, Ramato is the result of several vintages of experimentation with free-run Pinot Noir and pressings Pinot Gris as well as my passion for acid driven, dry rosé and also for fruit focused Beaujolais and Dolcetto.

Ramato is a wonderful expression of the unique Terroir of Whitlands; a high altitude, continental region with cold nights and cool summers. The grapes ripen slowly, accumulating flavour yet retaining acidity. The unirrigated vines grow with restraint in the deep, free-draining Volcanic Basalt soils from which the wine derives signature minerality and complexity.

It has a beguiling pink hue and aromas of rose water. The flavours are white cherry and brioche with lime counterpoints and umami texture.

Grapes are crushed and left on skins for a short while before being pressed as whole juice to barrel. Juice is allowed to oxidize and fermentation commences without inoculation. Oak is small old barriques. I am not looking for oak flavour, rather to keep the juice in contact with gross lees for as long as possible prior to bottling.

Ramato is perfect with Salad Niçoise as well as Sashimi and Sushi. I also enjoy it with Thai flavours.