Description
We source our Pinot Gris, which features reddish skin with a white pulp, in the mild Willamette Valley and harvest it at about 21.5 Brix. We harvest by hand to avoid piercing the skins, which often happens during machine-harvests. The grapes are then taken to the winery, where we gently press and ferment them at cold temperatures. This allows us to create a wine that features a smooth character, with layered and integrated flavors. We age our Pinot Gris for a minimum of six months on fermentation lees (for a rich yet bright body) and use no oak or malolactic fermentation. The final wine is bone dry and very refreshing. Our Pinot Gris portrays aromas of crisp pear and honey blossom and flavors of mango with fresh acidity.
