This can be thought of as the inverse to the Marigny's cult-fave Carbonic Pinot Gris; whereas that wine sees extended skin contact and carbonic maceration to give it depth and body, this fella sees whole cluster fruit pressed directly into neutral barrels with as little skin contact as possible and is aged "sur lie." What now? This means it gets a good long rest on its lees, the leftover yeast particles from autolysis, which is the self-destruction of yeast cells by enzymes created from fermentation. Whew! This gives us a bright and snappy summer quaffer tasting of lemon sorbet and sunshine, with some nice creaminess in the body thanks to those lees. Drink all summer, with light snacks, salads, young cheese, and seafood.