We reckon Pinot Gris is superbly well-suited to being made with skin contact. Case in point right here. Sourced from the certified organic Osawa vineyard in Hawkes Bay, Amy gives the fruit a 3 and half weeks on skins before aging in Amphora. We looooove that this is broad and juicy. There’s plenty of flavour - stone fruit, ginger, citrus rind, all finishing with a quenching dryness. 

Starting Amoise in Hawkes Bay in 2018, Amy Farnsworth sources fruit from organic vineyards, producing expressive natural wines. They offer immediate drinking pleasure, with plenty to contemplate in the glass. As well as having incredible passion and enthusiasm, Amy’s depth of experience is amazing, having worked for the likes of Camille Giroud, Vietti, Alain Graillot, Marcel Lapierre, Brokenwood, Black Estate, Felton Road and Paritua.