The Story
A wine of elegance and versatility, this is a delightful, dry white that is immensely drinkable. The Pinot Gris provides firm acidity and structure, while the Pinot Blanc gives a hint of green apple/pear and broadens the palate. It is rich and textural on the palate from time spent on the lees in barrel. It is light and refreshing with enough body and intensity to pair with a wide range of cuisines.
Harvested with low sugar and high acidity, the crisp Pinot Gris portion of the blend supplies the energy, while the Pinot Blanc delivers minerality and depth. The majority of Pinot Gris is harvested from Sierra Madre Vineyard. The Pinot Blanc portion is from Bien Nacido Vineyard. Both had small grapes on small clusters meaning more skin in the skin to fruit ratio. More skin, more flavor.
All the Pinot Gris and Pinot Blanc is harvested by hand, whole-cluster pressed and barrel-fermented in neutral French oak. Malolactic fermentation is allowed to complete. This softens the piercing acid of the Pinot Gris and gives the wine some richness. The wine is sulfured and rests sur lies until late Spring. After racking and processing, the wine is returned to barrel, spending a total 6 months in the barrel before bottling. Early bottle whites usually require a light filtration.
Description
A wine of elegance and versatility, this is a delightful, dry white that is immensely drinkable. The Pinot Gris provides firm acidity and structure, while the Pinot Blanc gives a hint of green apple/pear and broadens the palate. It is rich and textural on the palate from time spent on the lees in barrel. It is light and refreshing with enough body and intensity to pair with a wide range of cuisines.
Harvested with low sugar and high acidity, the crisp Pinot Gris portion of the blend supplies the energy, while the Pinot Blanc delivers minerality and depth. The majority of Pinot Gris is harvested from Sierra Madre Vineyard. The Pinot Blanc portion is from Bien Nacido Vineyard. Both had small grapes on small clusters meaning more skin in the skin to fruit ratio. More skin, more flavor.
All the Pinot Gris and Pinot Blanc is harvested by hand, whole-cluster pressed and barrel-fermented in neutral French oak. Malolactic fermentation is allowed to complete. This softens the piercing acid of the Pinot Gris and gives the wine some richness. The wine is sulfured and rests sur lies until late Spring. After racking and processing, the wine is returned to barrel, spending a total 6 months in the barrel before bottling. Early bottle whites usually require a light filtration.
