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    Arfion Pinot Grigio 2019

    Arfion Pinot Grigio 2019

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    Pinot Grigio from Italy and Pinot Gris from France are two very different styles that we shouldn’t try to emulate here in Australia. In the Yarra Valley, our soils produce a style of wine that naturally sits somewhere in the middle of these old world counterparts.

    Arfion call this wine Pinot Grigio because it’s dry with an acid backbone and a savoury, moreish character.

    It exhibits red apple and brown pear, rose and spicy cinnamon aromas with a hint of bread crust goodness. The palate is dry, savoury and textural with preserved lemon rind, fennel and pear flavours.


    In Dave Mackintosh’s own words ‘’Arfion creates thoughtful wines with minimal winemaking interference under the Arfion and Smokestack Lightning labels. Intuitive, evolving wine styles that reflect our interpretations of each vineyard’s soil. Single Sites and Small Volumes. Fresh, textured and delicious’’



    First planted with vines in 1838, the Yarra Valley is the birthplace of the Victorian wine industry. It ceased production in the fortified wine boom in the 1920s and planting began again in earnest in the 1960s with modern pioneers such as Dr Bailey Carrodus, Guill de Pury and Dr John Middleton paving the way for the Yarra Valley to become one of Australia’s premier wine growing regions today. Their Yarra Yering, Yeringberg and Mount Mary wineries remain regional heroes, firm favorites such as Coldstream Hills and new star wineries such as Oakridge and Giant Steps excel with stunning examples of Chardonnay, Pinot Noir and Syrah. Cabernet Sauvignon and Riesling are also no slouch in the region and the exciting new breed of wineries such as Bobar, Mac Forbes, Hoddles Creek, Salo, Timo Mayer, Thousand Candles and Proud Primary Produce are proof of the Yarra Valley’s diversity and understanding of place. Local Knowledge: The restaurant at Oakridge Wines is one of the finest regional dining experiences in the land…. Have a glass of 864 Chardonnay while you are there.


    • Varieties

      Pinot Gris - Grigio
    • Vintage

    • Alcohol Content

    • Bottle Size


    Food Pairings & Recipe

    Food Pairing

    Crispy pork belly

    Crispy pork belly with Simon Johnson


    1 kg boneless pork belly
    Simon Johnson everyday extra virgin olive oil
    Falksalt natural sea salt flakes
    baby chervil, to serve

    Celeriac remoulade

    1 c Simon Johnson classic mayonnaise
    2 T Simon Johnson white balsamic
    2 T Simon Johnson dijon mustard
    1 head celeriac, peeled and shredded
    sea salt and freshly ground black pepper


    1. Preheat oven to 160 C.
    Using a sharp knife score the skin of the pork 1 cm apart.
    2. Drizzle with oil and sprinkle with salt using your hands to rub the oil and salt all over the pork skin.
    3. Place skin side down onto a metal tray and cook for 1 hour. Increase heat to 180 C and cook for another 30-45 minutes or until golden and crisp.
    4. Set aside to rest. Place the mayonnaise, balsamic and dijon into a bowl and mix to combine. Add celeriac, season with salt and pepper and toss to coat.

    Set aside to rest. Place the mayonnaise, balsamic and dijon into a bowl and mix to combine. Add celeriac, season with salt and pepper and toss to coat.

    Expand recipe

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    Sale price
    Regular price
    GST included.
    $24.99 per bottle