Ramato has a beguiling pink hue and aromas of rose water. The flavors are white cherry and brioche with lime counterpoints and umami texture. Ramato is perfect with Salad Niçoise as well as Sashimi and Sushi. I also enjoy it with Thai flavours.

Ramato is an old-fashioned method of producing Pinot Gris with some skin contact. This gives the wine abeguiling pink hue and a crisp phenolic crunch.  Grown at Whitlands on the Buffalo High Plateau near Victoria’s ski fields, Ramato is the result of several vintages of experimentation with free-run Pinot Noir and pressings Pinot Gris as well as my passion for acid driven, dry rosé and also for fruit focused Beaujolais and Dolcetto.

Varietal:  Pinot Gris

*Biodynamic Practices, skin fermented pinot gris, native yeasts, neutral oak, dry farmed