2018 Onannon The Level Pinot Gris

Mornington Peninsula, VIC

100% whole bunch, 100% natural Pinot Gris from the Onannon lads. Wildly delicious!



About The Wine

An experiment in skin contact winemaking here from the Onannon trio.

This is Pinot Gris from the Mornington Peninsula grown on the Onannon home vineyard in Red Hill. 

It was fermented as 100% whole bunches, taking Pinot Gris out of 'dry white' territory into a more 'Romato' style. 

It's a full noise wine, a riot of strawberry, citrus and spice.

It's the first wine from Onannon to be made without any sulphur and it's fair to say they've nailed it the first time.

About Onannon

Onannon was founded by Will Byron, Kaspar Hermann and Sam Middleton.

The trio met whilst working at Coldstream Hills many years ago. Will is now the chief winemaker at Stonier in Mornington Peninsula, Sam has taken over winemaking duties at his iconic family estate, Mount Mary in the Yarra Valley where he and Kaspar have worked for years.

With Onannon, they are looking to make wines that excite them from Mornington Peninsula and Geelong, focussing primarily on Pinot Noir and Chardonnay. 

With strong relationships with great growers, this is more than just a hobby, Onannon is a passion project.

The Onannon trio
The Onannon trio
Mornington Peninsula, VIC
Additional Info

From The Producer

100% Whole bunch Pinot Gris from our home site in Red Hill. No sulphur has been used in the making of this wine.

Blend : Pinot Gris (100%)
ABV : 13.40%
Closure : Screw cap
Drink Until : 2021
Bottle Size : 750ml

Expert Reviews

Critic Reviews

The Wine Front

"Skin contact Pinot Gris (Ramato style), with no additions and no sulphur. I’m betting this is a Kaspar Hermann job, rather than Sam Middleton or Will Byron, though I guess I shouldn’t typecast. Just a hunch.Dried apple, mixed peel and spice, nashi pear, a bit earthy, varnish and funk with it. Medium-bodied, fleshy and full of flavour, light on acidity, but fine chalky texture, and a slight bitterness and spritz keeps it on track, more or less. Regardless, I like drinking this, quite a bit. Don’t serve it too cold, as the tannin comes up as it warms." - Gary Walsh (The Wine Front)


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