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)

Lis Neris is widely regarded as one of the best producers of Pinot Grigio in Italy. Their Gris is no ordinary Pinot Grigio. The fruit comes from old, low-yielding vines grown on mineral-rich calcareous soils right next to the Slovenian border. Fermented then aged on lees for 11 months in large neutral oak barrel, the result is an incredible expression of this often maligned variety. It has wonderful concentration with exotic stone-fruit, white flowers and a serious, voluminous texture on the palate. The finish delivers supporting minerality and a whiff of smoky complexity. A brilliant match for both fish and more delicate white meat dishes. Drink now to 2025.
Matt Smith, Buyer (autumn 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

The ultimate expression of Alsace Pinot Gris: from a hot vintage delivering plenty of concentrated fruit, yet minerally structured thanks to marl & gypsum soils. Off-dry with 30 grams of residual sugar.
David Berry Green (BBR Buyer)
World's finest Pinot Gris; great length and concentration, unforgettable (Freddy Price-Top new Alsaces- Decanter Sept 2007)

Rubbing shoulders with Heimbourg  and overlooking Turckheim, this small but steep, west/northwest- facing, red calcareous vineyard tends to give fruit blessed with fine acidity. This was particularly welcome in the super ripe 2005 vintage, when the tiny, berry by berry, 8hl/ha harvest was especially late and strung-out, giving 280 grams of residual sugar and only eight percent alcohol.

Consequently the wine's disarmingly succulent, toast, honey, barley sugar and peach flavours are perfectly balanced by an extra gear of freshness and mouth-watering acidity. This is decadent and delicate all in one.

This Pinot Gris comes from Clos Windsbuhl, a terraced limestone & clay vineyard, which by many is considered to be producing Zind Humbrecht's greatest wines. The 2007 vintage displays toasty characteristics, tea leaves, chalk and plenty of fruit flavours. The finish is dry, long, intense and complex.

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 )

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)