Gris / Grigio is extremely popular these days, but some can be extremely boring, and that’s something Norm Hardie knows all too well. That’s why he makes a concerted effort to make his Gris special: wild fermented, 4 months on lees with constant stirring. The result is a mineral driven Gris especially on the nose, where you’ll find citrus in the form of lime; while on the palate lime juice, lemon pith, good acidity and that great County minerality. I said a few months ago that Gris might be the next great grape for the County and Norm Hardie has taken it to that next level. Price: $25.00 – Rating: ****+