Pinot Gris on skins might sound unconventional at first. However, behind the experimentation sits a genuine curiosity about texture, flavour and alternative winemaking techniques.

During the 2016 vintage, we decided to take a different approach to Pinot Gris at Helen & Joey Estate.

Traditionally, Pinot Gris follows a standard white winemaking process. Winemakers harvest the grapes, crush the fruit and quickly press the juice away from the skins. This method preserves freshness and limits colour and tannin extraction.

For this wine, we chose a completely different path.

Skin Fermented Pinot Gris

Instead of pressing immediately, we allowed the juice to remain in contact with the skins throughout fermentation, much like red wine production.

As fermentation progressed, the wine developed greater texture, savoury complexity and a distinctive copper hue drawn naturally from the grape skins.

This skin contact approach also gave the wine the appearance often associated with orange wine styles.

Minimal Intervention Winemaking

We allowed the fermentation to develop naturally and approached the wine with a minimal intervention philosophy throughout the process.

At the time, we were unsure exactly how the wine would evolve. However, the finished result surprised us with its layered texture, structure and individuality.

The wine continues to reflect the experimental spirit behind the Wayward Child philosophy at Helen & Joey Estate.

Exploring New Wine Styles

This project reminded us that experimentation often leads to some of the most exciting wines in the winery.

While the approach stepped away from traditional winemaking, it allowed the vineyard and fruit to express themselves in a completely different way.

Sometimes the best wines come from curiosity, creativity and a willingness to challenge expectations.