For Sunday sipping, maybe a board game, enjoy this wine in the way only a Sunday can slow things down.

Displaying what renowned wine writer Jancis Robinson M.W. called great 'purity of fruit', this is one of the finest examples of Pinot Gris you will wish to taste – a wonderful fresh exotic nose with melons, grapefruit and ginger. The palate is medium-bodied and intense with a superb quality of fruit. An outstanding wine from small Slovenian producer with a growing reputation.

The Real Wine Story

A long and lovely story fully described by Jancis Robinson M.W. when we launched the very first vintage here in 2008.

https://www.jancisrobinson.com/articles/verus-furmint-2007-stajerska-slovenia

Here’s the short version: My very first boss, Angela Muir M.W. went freelance into wine consulting and one day asked us to Sunday Lunch. She plonked a couple of unlabelled cloudy samples of wine on the table and said, “What are these, what do you think, what RSP?” Always up for a Blind Tasting. I eventually decided they were smart New Zealand varietals maybe £12 a bottle (remember this was 2008).

“Hah!” said Angela, “Slovenian, first vintage from a new winery.” Next thing we knew we were on an Easyjet flight to Graz, a drive over the border to Verus where we tasted the full range. My only previous experience of wines from the area was Victoria Wines own-label Yugoslav Laski Riesling, 2 litre bottle, £3.99. Could we sell Slovenian varietals at £7.99? We tried a pallet, the press loved them, we sold out in weeks, the rest is history.

The vineyards have been described as some of the most beautiful in the world.

Here is Danilo’s Pinot Gris for you to enjoy.

Only clean, perfectly ripe grapes were picked in small 12 kg perforated bins. Gentle handling of grapes, must, juice and wine. Quick pressing of destemmed grapes without skin contact to avoid extraction of the phenolics. The juice was cold settled for 24 hours and racked to fermentation tanks. Fermentation took place in stainless steel tanks for over three weeks at a temperature 15°-20°C. After fermentation: to build a mouth feel, wine was left on fine lees for two months. No fining, gentle filtration and early bottling.

It is rich enough to accompany quite meaty and flavoursome fish dishes as well as white meats, veg stews and soft cheeses. And fantastic on its own, of course.