The fruit for Quealy’s Mornington Peninsula Pinot Grigio comes from six vineyards managed by the Quealy team, capturing a regional expression rather than a single site. The peninsula’s cool conditions and varied soils allow the variety to ripen progressively, with harvest typically stretching from late February into late March. In 2026, a long, cool season and low to moderate yields delivered fruit with good concentration and power.
The grapes are whole-bunch pressed to gently extract the pale juice while leaving behind the skins’ firmer tannins. After settling overnight without sulphur, the juice is racked and fermented naturally in stainless steel with vineyard yeasts. Minimal handling and early bottling on 21 August preserve freshness and retain a little natural carbon dioxide from fermentation.
It’s a Grigio shaped by the interplay of cool-season freshness and low-yield concentration, with the depth and energy to challenge the variety’s bland, quaffing stereotype.