From old vines of Pinot Gris in Alsace, exposed almost completely south and planted over a complex mix of marine debris and limestone. The fruit is given a direct press and the juice is left to oxidise for two nights. The wine spends six months fermenting outside in cuve, before a further 21 months of élevage in old barriques during which time the barrels were never topped up. Despite the generosity of the vintage, this is a wonderfully balanced wine. Compact, elegant, with an incredibly pleasant bitterness to the finish.