Biodynamic. Dry. Drawn from old vines in Clos des Capucins, it doesn’t feel right to call this delicious wine Weinbach’s entry-level Gris. The fruit is pressed as whole bunches, fermented to dryness and raised for 10 months in large oak ovals. It’s a pure, layered, mouth-watering Pinot Gris, with ripe yet crunchy flavours of confit lemon and orange peel kissed by rocky minerals and spice. Bone dry, it tastes terrific on its own but had us dreaming of pan-fried halibut and the Asian-influenced dishes that Weinbach’s wines pair so well with. Eddy Faller assures us it’s a great match for grilled salmon and mushroom risotto. Weinbach’s first Pinot Gris is already first class.