Enderle and Moll Weiss & Grau Amber Baden Germany 2018

Close to a 60/40 blend of Weißburgunder and Grauburgunder (Pinots Blanc and Gris) fermented for 3-4 weeks on the skins, pressed and moved to a 2500-liter oak cask. It then matures for 10 months on the lees before a light filtration a minute addition of sulfur at bottling. Many skin contact wines do not have this kind of freshness.  Orange marmalade, peach skin, Meyer lemon and a creamy texture that is followed by a minerally finish.  333 cases.