Jules loves to mix it up every year when it comes to Gris - tweaking the winemaking techniques every vintage to evolve and experiment. The style of the Gris may vary but the result is always the same - bloody delicious!
A portion of the grapes they used for their 2016 Gris were hand picked, whole bunch pressed, fermented with natural yeasts, undergoing malolactic fermentation with lees stirring in the barrel. Phew, sounds full on! The end result is a juicy style Pinot Gris with lovely stone fruit flavours and a bit more weight and texture to your everyday Gris.
Try pairing it with white meats like chicken and pork, or seafood in creamy sauces.