Si j'étais un oiseau 2019

A textural and concentrated blend of Pinot Gris and Gewurztraminer. Fruit from the Bannwarth’s in Alsace. The grapes are all pressed together overnight and left to oxidize for a couple of days in open casks while fermentation begins. Followed by an outdoor fermentation that took over 6 months to complete. After this, transferred to old barrels in the cellar and left for 5 years sous voile. With the longest of their oxidative wines, they often leave a period afterwards for the wines to compose in bottle, so this release saw over 6 and a half years of élevage. These top end releases are always very dense with ample texture and fruit that has moved well into a caramelized state. Bitter and herbal flavours matched with the bright core of golden fruit, and oxidative acidity.