(2025) This is pretty much dry with just 4g/l of residual sugar, a blend of 65% Pinot Noir with the balance made up of Pinot Gris and Grüner Veltliner, all picked at the same time and co-fermented. It is a little deeper in colour than many without being dark, and it has an attractive nose that marries vinous red berries with a touch of leafiness and hint of lime. In the mouth I really like the velvety density of the mid-palate fruit: not heavy, but supple and succulent, the hint of sweetness playing against good acidty and a tiny nip of tannin to give it a bit of extra mouthfeel.