Pinot Gris 'Pithos' 2023

£22.00
Only 12 available

A dry white wine, 12.5% abv. 75cl

Notes on of white stone fruit, pear, threaded with a touch of spice. The palate is elegant and taut:, some ‘mineral’, balanced by a fine citrus acidity, spice and a long finish. It is a wine that is drinking well now and will keep for a year or two developing more mid palate complexity.

To maintain the purity of the fruit there was minimal intervention in the winery. As such the wine has thrown a slight crystal deposit in bottle. These ‘wine diamonds’ are natural;, harmless and a slight of ‘artisan’ winemaking. I could have prevented this with high energy chilling or the additions of a ‘product’ but I chose to leave it as it was.

Food matching: sufficient weight, acidity and texture to match a range of dishes, but really shines with seafood, salads, charcuterie and spiced dishes.

For free local delivery select ‘Pickup’ at Stage 2 of checkout.

A dry white wine, 12.5% abv. 75cl

Notes on of white stone fruit, pear, threaded with a touch of spice. The palate is elegant and taut:, some ‘mineral’, balanced by a fine citrus acidity, spice and a long finish. It is a wine that is drinking well now and will keep for a year or two developing more mid palate complexity.

To maintain the purity of the fruit there was minimal intervention in the winery. As such the wine has thrown a slight crystal deposit in bottle. These ‘wine diamonds’ are natural;, harmless and a slight of ‘artisan’ winemaking. I could have prevented this with high energy chilling or the additions of a ‘product’ but I chose to leave it as it was.

Food matching: sufficient weight, acidity and texture to match a range of dishes, but really shines with seafood, salads, charcuterie and spiced dishes.

For free local delivery select ‘Pickup’ at Stage 2 of checkout.

The, grapes come from two Essex vineyards, the majority come from Bromley Brook vineyard, near Colchester , the smaller potion fromMartin’s Lane in the Crouch Valley. They were destemmed, not crushed, and gravity fed to the press where they received a gentle press cycle. The wine was fermented to dryness in a combination of old Burgundian oak (30%) and concrete egg (70%) over two weeks. After fermentation the wine was put in the egg to age on its lees for 6 months, then old oak barrel for a further 3 months. About 33% of the wine has undergone malolactic conversion, slightly changing the acid profile to a softer lactic acid.. Low sulphite additions, and only light fining to preserve flavour.

The wine is closed with a technical cork. This is an extremely high quality natural product engineered to resist taint and to provide predictable and consistent aging parameters, preventing premature oxidation.