Paul Blanck Pinot Gris Alsace Scotland and cassis merge with notes

and cassis merge with notes of plums and almonds and finish with a subtle touch of black and white pepper and coffee beans imparted by the French oak

La Vendimiais a blend of Spain's two original star varieties: Garnacha and Tempranillo

at 46% ABV

Summer Fruits and Candyfloss

spice and tannin with a solid mouthfeel and a pleasing length

Paul Blanck Pinot Gris Alsace Scotland and cassis merge with notesTasting Notes Shows the waxy side of Pinot Gris, with accents of honeycomb, lemon wax, chamomile and almond skin lacing flavours of dried papaya and fruit cake. Well balanced, showing plenty of acidity and stony minerality. Grape variety: Pinot Gris. Vinification: The juice is extracted with infinite care in air bag press. The slow, gentle pressing avoids crushing the stalks and pips. The must starts fermenting of its own accord thanks to the natural