Pinot Gris/Pinot Grigio

This is classic Pinot Grigio from Friuli made for us by Christian Patat at Necotium. Unoaked and expressing remarkable energy and freshness, the wine displays an attractive clarity, while still embodying the texture and tone expected of pure Pinot Grigio. The nose hints at stone-fruit and subtle florals, while the palate is textured and bright, with blossom notes, crisp acidity and fresh, ripe fruit.
Matt Smith, Wine Buyer

This fabulous rosé is made exclusively from Pinot Gris, grown in the Chatillons vineyard, which Denis harvests first to deliver a wine with great freshness, as well as texture and complexity. On the nose, expect aromas of rose petal, red fruit and an intriguing hint of orange peel. Four months on its fine lees adds a touch more weight to the palate. A versatile food wine, it works particularly well with poached salmon. Drink now to 2020.
Will Heslop, Burgundy Buying Assistant (spring 2019)

Chocolate can be something of a dam buster for many of us; a single square and the flood gates are open with will-power washed meekly away in favour of the immediate pleasure offered by gluttony. If this is the case and you are unable to resist the siren call of cacao, then why not fill your glass with something equally decadent and allow yourself to be swept up in it all?

The driver behind Humbrecht's Clos Windsbuhl wines is their acidity and the freshness it gives them, which makes this late harvest Pinot Gris a natural partner for all decadent chocolate permutations that even the most creative of minds (in the William Curley vein) might be able to concoct. Notes of honey and apricot combined with the aforementioned acidic backbone and it's hard to imagine life beyond dessert.
Nicholas Stewart - Wine Buying Team

As with other wines originating from the single Clos Windsbuhl vineyard (one that famously missed out on 'Grand Cru' status due to not being submitted!), one's struck by the cool minerally energy, a wine that speaks more of the soil than the fruit per se. The 10 month long ferment tailed off leaving an off-dry style with 49 grams of residual, yet the palate is fantastically focused, charged with bristling electricity, leaving an oh! so cleansing pear purity. Needs time, till 2014 to see its best. Great with creamy veal or white meat platters.
(David Berry Green )

No other vineyard in the Zind Humbrecht stable is capable of leaving such an imprint on the character of its wine yet the harmony and delicacy so typical of the 2005 vintage shines through. Notes of spicy pear and melon can be detected on the perfectly balanced palate with the sweetness being offset by racy citrus acidity. Drink 2010-2020.

This dry style of Alsace Pinot Gris offers aromas of quince, fresh pear and yellow flowers. This wine is traditionally fermented and aged in old Burgundy barriques, offering a delicate honeyed note and rounded mouth-feel. The finish is long and complex with hints of peach stone and citrus pith. This would pair well with smoked salmon or spice-based dishes. Ready to drink now.
Daisy Gatt, Buying Assistant (summer 2019)

This is always a most expressive Nuits, full of pure fruit and, this year, with a violet top note. It’s unusually floral for a Nuits, probably due to its Vosne proximity. The palate is rounded and creamy with a hint of vanilla. Drink 2021-2027.