Quealy’s benchmark Pinot Grigio is a blend of two vineyards in Balnarring this year: Hester vineyard and the Campbell and Christine, both managed by Quealy Winemakers since 2003. The fruit was whole-bunch pressed—only the most delicate portion of the press cycle is accepted —and left to settle overnight without sulphur. Twenty per cent went into Francois Frères puncheons for just four weeks (to soften the barrels for the Pinot) before being blended back with the stainless-steel component. Like all Quealy’s wines, the ferments were wild, and while there was some bâtonnage with the Gris, there was none here with the Grigio, as Tom sought to lock in tension and steeliness.