Sustainability in the vineyard and refining skills in the winery. Jean-Baptiste Courdesses is all about pulling his years of travelling and working with wine experience together to push the boundaries and make the wines he enjoys drinking. This colourful Pinot Gris is from a biodynamic vineyard in Hahndorf. It’s hand-picked, macerated for a week (hence the colour) and then foot stomped. The fruit is sealed in a stainless steel tank for three months to really extract all that texture. It’s pressed and racked at the end of May and given seven months in old French barriques. There’s plenty of light reds going around that don't get this kind of attention. We are seeing these kind of practices from some small producers in the Loire Valley for example, while here JB is applying them in his winery in the Basket Range. It’s got ripe red apple, red currants and some dried herb complexity. The skinsy texture makes us crave some fleshy fish with artichokes and fennel. There’s no additions or alterations to this wine. We suggest you serve it chilled from a carafe for maximum enjoyment.