Where to start? Some Grigio can taste more like Gris and some Gris more like Grigio. There is a myriad of styles and interpretations, however, the most promising examples tend to be produced in some of the cooler regions of Victoria and Tasmania. The best can offer true varietal character, texture and complexity without relying on excessive residual sugar or winemaking input. The key? Tell us the style you prefer and let us point you in the right direction!