A supple and fruit-driven biodynamic Pinot Gris from the Loire, combining ripe pear, exotic fruit and delicate florals with a rounded palate, refreshing acidity and a subtly saline finish.

Tasting notes

Appearance: Bright, pale yellow with silvery reflections.

Nose: Expressive and immediately appealing, showing pear, fresh apple and yellow fruit, complemented by more exotic nuances and delicate floral notes.

Palate: Soft and rounded on entry, with generous fruit and a smooth texture typical of Pinot Gris. The 2025 retains good freshness and balance, preventing the wine from becoming heavy. Orchard and exotic fruit carry through to a clean finish with a subtle saline/mineral character.

Style: An accessible, fruit-forward interpretation of Pinot Gris, emphasizing freshness, softness and aromatic purity rather than richness, residual sweetness or oak.

Food pairing

Its combination of aromatic fruit, softness and freshness makes it very versatile:

Aperitif • prawns • grilled fish • smoked salmon • sushi • chicken • mildly spiced Asian cuisine • vegetarian dishes • goat's cheese • soft cheeses • fruit-based desserts.

Positioning

This is an interesting Pinot Gris because it offers an alternative to the richer Alsace style. At only 11.5% alcohol, with no oak influence and Bonnet-Huteau's biodynamic approach, the emphasis is on purity, fruit and easy drinkability.

I would position it as an accessible organic/biodynamic Loire white, particularly suitable by the glass in horeca.

A fresh and expressive biodynamic Pinot Gris from the Loire, with ripe pear, apple, exotic fruit and delicate floral notes. Supple and rounded on the palate, yet beautifully fresh, with a clean and subtly saline finish.

Technical notes

• Producer: Domaine Bonnet-Huteau
• Vintage: 2025
• Appellation: IGP Val de Loire
• Region: Loire Valley, France
• Grape: 100% Pinot Gris
• Vineyard: Produced from younger vines
• Soil: Siliceous-clay soils over gneiss
• Viticulture: Certified organic by Ecocert and biodynamic by Biodyvin
• Vineyard practices: No herbicides or synthetic chemical treatments; soils are ploughed and vines trained on three wires.
• Harvest: Manual harvest
• Pressing: Slow pressing without prior crushing
• Fermentation: Temperature-controlled at 18–20°C
• Yield: 35 hl/ha
• Total SO₂: <60 mg/L
• Alcohol 2025: 11.5% vol.
• Production: approximately 18,000 bottles.
• Ageing potential: Around 3 years.
• Serving temperature: I recommend 9–11°C