Grapes handpicked earlier than most vintages on February 24th 2025. Bunches immediately loaded into press as whole bunches and slowly, gently squeezed so only the finest delicate juice expressed. This juice selection allows us to make wine without any additions of yeast or acid, and only the minimum concentration of sulphur to preserve.

The finesse of the wine stores energy in the palate that is so attractive and ensures wine longevity.

Feri Maris is Latin for Wild Sea. Feri Maris especially expressive of our climate tempered by the sea.

Exhilarating rockpool and oyster shell aroma contrasts with the generous palate of fine pear and wild honey, typical of the very best Pinot Grigios.

Each Pinot Grigio vine is shaped as two arches of twelve buds each. Strange important shape that drains the hormone from the ends and disperses along the cane so all the buds get the love from the vine roots to grow and be their individual best. We are in a region where fruitfulness is dampened with our cool and cloudy maritime climate. Responding with insight and bespoke technique rewards with properly ripe exciting grapes to work with.

Tom McCarthy has proven his native understanding of a variety first championed by his parents, Kathleen Quealy and Kevin McCarthy. Tom is very particular about the organic viticulture and time of picking. As he assesses the juice exiting the press he is forming in his mind the progression of fermentation in new large format barrels. Reduction, that dangerous, exciting overlay of sulphurous, flinty, even struck match sensation is encouraged by Tom's handling of fermentation and post fermentation. The wine is barely moved or touched from filling barrels to the week before it is bottled. Ultimately this fine Pinot Grigio is a marriage of the finest cool climate fruit, a few months in beautiful barrels and the confidence to leave the process alone and reap the benefits of the interaction of fresh, creamy lees protecting this youthful wine.