"This vineyard is on loess soil - quite interesting terroir because it's formed over millenia by top soil being blown into volcanic craters and getting trapped there. 'A bit more lean', says Bercher, 'and tends to have a nicer scidic backbone then their volcanic soil, but not as much minerality'. Mostly stainless steel with some oak but no new oak.
Daphne and bluebell florals, touch of honeysuckle, and then the most gorgeous flood of fruit and sweet acidity. Really ripe orchard stone fruit. Leaves my mouth absolutely zinging with life. This has opened up to be a bit of a showstopper. Touch of cobnuts, something green and creamy - avocado-like, nutty. But the fruit is what stealing the show. And the energy." / Tamlyn Currin @ Jancis Robinson / 17 points
An immensely velvety Pinot Gris. It has elegant fruit notes such as pineapple and pear, as well as a very harmonious acidity.
Food matching:
This is paired brilliantly with shellfish and delicate meaty fish such as monkfish.
Vinification: Fermentation in stainless steel and matured in used Barrique
Soil: loess
Alcohol: 12,5% vol.
Res. sugar: 1,2 g/l
Acidity: 6,7 g/l
