Confusingly the grape that goes into Picpoul de Pinet is normally spelt Piquepoul. Don't ask us why, we don't make the rules. For years this native Languedoc grape used to go into Noilly Prat vermouth until someone had the bright idea of fermenting it cold to make a crisp, dry wine. A modern classic was born. This part of France is also famous for its oysters so why not put the two together?
Zingy lemon and grapefruit with herbs, a touch of bitterness, and a full round finish.
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