Fermented on solids - part foudres, part old oak, part stainless / Rested on lees for 4 months / Blended and bottled August 2025.
Goodness, this wine gets more detailed, expressive and confident each year, here I feel she has made some leaps and bounds into the more textured, mineral and tactile Pinot Gris realms. Yes she still has her bounce and flair, white pear flesh, nashi and lemon pith but there is salinity too, like a trickle of pickle brine and ocean spray. This is moreish, more than it has ever been before and really hits the mark for those glistening pork belly pairings or chewy sticky rice balls. A wine you’ll see on restaurant lists and by the glass because of its interest factor coupled with the gentle ease of the variety. - 93 points, Shanteh Wale
