Pinot Gris, Riesling
40+ year-old-vines on Windygap soils (deep, well-drained residuum and colluvium from sandstone and siltstone); blend of 7 day skin contact fermentation in amphorae, cask and egg, multiple racking to aerate and allow each part of the wine to age in multiple vessels. Nothing added except mnimal SO2 before bottling, unfined/unfiltered; 12.9% ABV
tastes like a summery slush of hibiscus, tangerine and fuzzy peach skin, with enough tartness to balance the aromatics, and a refreshing wave of acid on the finish.
