Brian wines are pretty much what two Tasmanian winemakers and one of their wine writer mates get up to in their spare time during harvest-time; making wines that are interesting and (hopefully) delicious. Brian is a celebration of Brians of the Australian wine industry, in that doing the opposite to what most winemakers named Brian would do, has ended up making some pretty wicked wine. This is pinot gris fermented on its own skins for roughly a year. The fruit was sourced from a part of Tasmania the winemakers of Brian can’t talk about, and the wine was produced in two large, old oak barrels. It was bottled with minimal sulphur, without filtering or fining, after naturally fermenting. It’s about as far from a white wine made from pinot gris as you can imagine, honouring pinot gris’ more common DNA shared with pinot noir grapes.