Seeing that I am reviewing a Gris and  Grigio this week a brief word about the two is definitely called for. Traditionally Grigio is picked early which delivers a wine which is very fresh and lean, whereas Gris is picked later to offer a richer mouthfeel and a heavier texture. The annoying thing in Australia is that regardless of style the names are seemingly interchangeable, although this is slowly being remedied. The 'Red Claw', a second label from the house of Yabby Lake, is floral spicy and resinous on the nose. The texture has a… 'puppy fat' silkyness to it. And hands up who doesn't like puppy fat silkyness! A heavier wine than the Bortoluzzi but still fresh and still obviously Pinot Gris, with green pear and spice. This wine is around $25 retail and perfect for a wide range of foods. Pinot Gris is a terrific all rounder and this is no exception.

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