2026 “Oishi’ Pinot Grigio

It’s morning, early in summer, fresh and crisp with the memory springtime. The fog that rolled in from the sea overnight coils through gullies and lifts to the tops of the hills, blowing away in feathery, ethereal wisps. Oishi Pinot Gris is a time and a place. It’s an easy, refreshing morning walk to the cliffs to gaze at the horizon beyond the vibrant waves, biting into the smooth skin of a juicy, nashi pear and pondering the day ahead. The breeze is velvety and filled with mountain aromas of juniper berries and spice. It promises to be a gentle day.

2025 Carte Blanche Chardonnay

There’s a warmth to this one that feels like walking into a kitchen where something’s been baking for hours. First hit? Quince and sourdough starter – complex, alive. Then, a full-body hug of baked rhubarb crumble. Juicy in all the right places – nectarine, guava—like biting into something you should probably share (but may decide not to). Lifted, floral, super accessible. On the palate, sweet-pickled ginger, a lemongrass spiciness to keep you guessing and the umami of oyster shells. You’ll want cheese. (Soft-rind.) There’s something indulgent about this wine but nothing precious as it overdelivers in the best way. Can be enjoyed now but time will deepen an already compelling story.

2025 Ego is the Enemy Pinot Gris

A person is forgiven for not understanding Pinot Gris. If the standard offering is anything to go by, it is so easy to think it’s not intended to be a serious wine. Not so, Ego. Multiple picks went into vintage 2025, permitting the full spectrum of flavour and acid structure. A slatey lime and light floral nose – pretty like a cologne – is followed by a tight, tingly, silky weave on the palate, the hinted perception of sweetness (a touch of Alsace but bone dry), lightly-spiced baked pears, and even a touch of charcuterie meatiness. It’s the sensory equivalent of walking past a bakery and smelling the tarte tatin further down the street, with everything there in subtlety. The point of this wine (of any wine) is to get better year in and year out; Ego continues to meet the challenge.

2025 Skin-n-Bones Savagnin

The abiding feature of Savagnin is umami, the characteristic of ‘deliciousness’ that gives soy sauce its appeal. While all of the best wines incorporate an element of the salty and salivary, it is the essence of Savagnin’s unique personality. Our 2025 Skin-n-Bones Savagnin doubles down on its sea spray qualities and would be an ideal companion to a table laden with fruit de mers. Waxy kaffir lime, olive leaf, and coconut oil on the nose. Citric on the palate with the freshness of finger limes alongside the fragrant complexity of quince. Incredible length allows ample time to savour this wine for all of its distinctiveness.

Halliday Wine Companion review by Katrina Butler

Published on 28 September 2026

"I anticipate the release of this wine each year. Here, a slightly friskier rendition, with tightly wound citrus – grapefruit, lemon – curry leaf and flecks of sea salt coursing through fresh tarragon and blanched almond notes. Rip-roaring acids tear a spine through the generous fruit; it's deeply alive and marches a confident line. The quintessential bruised apple note is there, but simmering beneath the surface. Truly delicious. Now, pass the comté."

94 Points

2026 Carbonic Pinot Noir

Dinner arrives well past midnight – a thinly-sliced duck salad that is both sumptuous and gratefully refreshing. Sultry, lively dancing follows beneath a veil of jasmine and the hum of cicadas. Each of this summer’s four wines is a vibrant ode to the season, when the senses are at their most piqued. Carbonic Pinot Noir is as translucent as garnet and fresh as an onshore breeze but as dense and weighted as a hot night on cool sands.

2024 Skin-n-Bones Pinot Noir

Where vintage 2023 was a cool, lengthy, worrisome affair, vintage 2024 moved reassuringly quickly. Pre-harvest warmth is reflected in the intensity and generosity of all of the wines the season produced, and none more so than Skin-n-Bones Pinot Noir. Exceptional colour and palate weight balanced with herbaceous notes of thyme and mint. Currently giving shades of a dark-eyed, brooding teen, as this wine matures further it promises to develop an even more complex personality. You’ll definitely be needing some for today and some for the cellar. Four Pinot Noir clones (predominantly MV6), 30 days on skins, 10% new French oak for 10 months.

Halliday Wine Companion review by Katrina Butler

Published on 23 June 2025

'The concentration in this wine is pure delight! Ripples of flavour and gastronomic aromas. It's all earth and a bench full of market-fresh produce – pomegranate, thyme, punchy red cherry, some interesting vegetal, herbal salt characters, lively beetroot and roast parsnip. On the palate it unveils more of its foraged treasures – field mushrooms and spices in its back pocket. A drink for now and next.'

94 Silver

2025 Skin n Bones Gamay

Gamay continues to forge a home for itself in our beautiful Adelaide Hills, proving to be a worthy contribution to our vibrant varietal landscape. The essence of Gamay is its ease – a welcome winemaking reprieve from the array of stylistic options offered up by Chardonnay or the vineyard headaches thrown down by Pinot Noir. But a lack of complication is not synonymous with simplicity, and grown and made in the right place, Gamay is a deeply serious wine. Skin-n-Bones sits in the realms of dark mulberries and gamey venison with enticing lifts of red fruit and fresh herbs. Tense acids and chalky tannins round out an unexpectedly sophisticated wine that drinks gently on its own or would pair beautifully with anything from burrata to elk.

(Image: BK Wines | www.bkwines.com.au)