Jordy Kay started working in vineyards at 15 years of age on the Mornington Peninsula. At 17 he left school to pursue a career in winemaking and did his first vintage in Margaret River, with vintages in years following in Austria, Portugal and Tasmania before becoming assistant winemaker at Jamsheed in the Yarra Valley at an astonishingly young age. Gary Mills of Jamsheed played a big hand in mentoring Jordy over the years, and along the way Jordy learnt a lot from inspiring collaborations and taught himself chemistry and biology through books before studying winemaking and viticulture properly. Pinot Gris from a bio-dynamically grown vineyard on volcanic red basalt just outside of Tarrington. Carbonic macerated for fermentation and aged for 6 months in tank and 6 months in bottle before release.