“Horus”, Vin de France Blanc

Philippe has been producing skin-macerated white wines in amphorae since way back in 2005, and “Horus”—after the ancient Egyptian sky god—is a blend of Grenache Gris, Vermentino, Viognier, Muscat d’Alexandrie, and the obscure Aranel, planted in pebbly limestone. He ferments it half in amphorae built by a local artisan and half in steel, keeping the wine on its skins for six months, after which point it is pressed and returned to said vessels for another six months. The finished wine is exuberantly spicy, with a nice punch of tannins and tons of energy; think Collio, but less overtly powerful.