‘The Level’ is a skin-contact Pinot Gris grown at Onannon’s home base in Red Hill. This 2021 is very aromatic, with strawberry, guava, plenty of whole-bunch spice and fresh green herbs. The palate is dry with some nuttiness.
Onannon ‘The Level’ Pinot Gris is made from grapes picked by hand from our home base in Red Hill. The fruit went straight into a three-tonne stainless-steel open fermenter. There it was saturated in CO2 and sealed up, away from the world for 14 days. The fruit was then pressed and sent straight to two old puncheons.
The wine finished its alcoholic fermentation and malolactic conversion over the next 10 weeks in oak. It was racked off lees into tank at the start of June, then racked again off the remaining lees again a week after and then bottled without fining. 12% alcohol.
This 2021 is very aromatic, with strawberry, guava, plenty of whole-bunch spice and fresh green herbs. The palate is dry with some nuttiness. – Will Byron, Onannon
Overlooking Port Phillip Bay, our home base is a five acre vineyard in Red Hill on the Mornington Peninsula. Planted primarily to the MV6 and 777 clone of Pinot Noir we have been making wine from this vineyard since 2009.
In 2014 we took over full management of this special place. In addition we have we building relationships with various growers on the Mornington Peninsula to source parcels of outstanding fruit.
Onannon is three people Will Byron, Sam Middleton and Kaspar Hermann. We make wines that speak a little of ourselves and a lot of the place. We each contributed the last letters of our surnames to make Onannon.
CellarHand is a fine-wine importer and wholesale distributor, with a portfolio featuring some of the most sought-after estates of Germany, Austria, France and Italy, as well some of the greatest producers from Australia and New Zealand. Our ethos has always been to build a portfolio as you’d construct the perfect wine list. We work with small, family producers who express the best of their regions. The wines we sell are the wines we enjoy, and the people who make them are like family to us. They are wines that taste of where they come from, and though they’re steeped in history and stamped with the signature of their terroir, they’re more than ever relevant – and desirable – to the Australian diner of today.
