Winegrower Amy Farnsworth\'s skin-fermented Pinot Gris from the east coast of New Zealand\'s North Island, an area known as Hawke\'s Bay.

Courtesy of her website:
\"100% certified organic fruit, macerated and spending almost a month on the skins. This is from the Mangatahi Terraces, of higher elevation and a bit cooler and more marginal than the other Hawkes Bay appellations. The wine is light and fragrant this year, a blood orange colour with the usual hints of pear and ginger spice.\"