Now this is something: a serious Gris that’s not afraid to let its freak flag fly. 70% of the fruit is barrel-fermented and barrel-aged in old, neutral oak barrels for 6 months. The nose shows ripe McIntosh apple, melon, poached pear and spices that swirl around the edges yet never overpower the fruit. It has some weight and viscosity on the palate and some tannic structure, but it is the fruit, laden with apple and pear, that shines in the mouth with bits of spice and honey, all balanced out by a firm beam of acidity.
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