Pierre back at the pet nat game. Pinot gris
grown at a heady elevation of 400m on limestone soils. The fruit spends 5 days on skins macerating before the juice is then blended together, given a short time ageing, and finally bottled under crown cap. There’s a sense of a deeper, black fruited style here, some welcome grip on the palate and a pleasant and gentle sweetness and spice interaction. Making it for me, a well suited wine for a festive table.