Though Pinot Gris is the number one white grape planted in BC, this one is quite singular. Native yeast ferment, full malolactic fermentation and concrete tank aging (ten months on gross lees) add complexity. Meadow grasses, wild flowers, sage and large flake salts texture pear skin and musk melon. Acidity is moderate (reflective of the sneaky hot 2015), slicked with honeysuckle and tinged with a piercing oxidative swing before the wash of salts lingering on the finish. In youth, this will build and knit with time.