In recent years one of the big challenges in this part of France has been slow or stuck fermentations. Whilst different methods can be employed to combat this, like maybe blending in freshly pressed juice from a more recent vintage to kick-start movement again. In cases such as this things have been left just as they are and bottled as a medium-sweet wine with its own unique character.

Here we have a blend of half Pinot Gris with roughly 25% each Gewürztraminer and Auxerrois, which after going through carbonic maceration was pressed into old barrels to rest, where fermentation ceased leaving around 11 grams of sugar per litre in the wine.

In harmony with the sweetness, it retains a beautiful, soaring acidity and the electric tropical fruits a twang of sherbet. Picking up a gentle oxidative note as the wine matured in the barrel, there are complex layers of walnut and spice that make this a fantastic glass to pour after dinner, when the cheeses come out - particularly the mature alpine variety.