On the nose there are the honeysuckle and orange-blossom signatures of Viognier with background fragrances of spice and ripe pear from the Pinot Gris. The fruit is tight and elegant with a crystalline quality. Poised and precise with hints of lemongrass and fresh ginger, the wine is bright and fine but has depth and a fresh, long finish.

THE RUDE MECHANICALS... a roughly-hewn and hybrid bunch of hapless hams whose play-within-a-play lives as a list within our list, not necessarily to be repeated but purely to express some individual urge – an itch scratched, a plan made flesh, an idea finally hatched, some sudden rush of blood, just something fresh.

The Viognier and Pinot Gris are harvested separately, using premium dry-grown vineyards exclusively within NSW. Both varieties are harvested at maximum ripeness to achieve the richest expression of varietal character.

Viognier is fermented cold in stainless steel and is then left on yeast lees for 4 months prior to racking and filtration : this gives a rich and round texture, with typical up-front mouth-filling varietal flavor. The Pinot Gris is also predominately fermented cold in stainless steel, with up to 20% being transferred to barrique to undergo barrel fermentation. This portion takes on a finer spicy length.

Fantastically versatile, this is great on its own or match with seafood, vegetable tempura, roast chicken with creamy sauces - a variety of dishes.

"A great blend, great price, great name – and also versatile on the food front – what's not to like? This juxtaposes nettles and marjoram alongside yellow stone fruit and an almost Gewurz-like florality, while the palate has more stone fruit 'with a lick of spice' and lychee and cucumber notes. Matches everything from pork belly to Asian spiced prawns, chillie and mango salsa."
Sommelier Wine Awards 2012.