Herbaceous notes such as walnut and nettles. Subtle fruit, light cassis and good minerality.
Food matching: Perfectly matched with terrine and grilled fish.
Vinification: Fermentation and maturing in oak cask.
Soil: Volcanic.
Tasting notes by Tamlyn Currin
Tamlyn is part of renowned wine critic Jancis Robinson’s team - she is an excellent wine writer and manages the organisation’s tasting notes.
"Partially stainless-steel fermented and partially 3,000-litre foudre fermented. 'A good oak regime is like a corset holding it in place.'
Fairly neutral nose. Tiny bit of spritz in the mouth. Slight nuttiness, blanched almonds. Gentle undulating white fruit with a haze of soft spring white blossom. Over-delivers for an estate Pinot Gris."
Alcohol: 13,0% vol.
Res. sugar: 1,0 g/l
Acidity: 6,7 g/l
