Winemaking: Striving for a true Gris style, hand-picked at about 12.5 Baume, quickly pressed with very minimal maceration. We drained about 25% of the juice into French barriques, and the rest in stainless steel. Fermented wild on full solids at low temperatures. We lees stirred the portion in oak for 4 months before blending it back to tank.

Style: The wine has ripe pear, nectarines, and lemon notes with caramel and honey on the nose. It has richness and layers of fruit on the palate that works well with bright acidity and cold cream characters. Dry yet textural, it has a lovely balance of density and acidity that offers amazing drinkability.