"This wine is bangin' -- kind of Hawaiian Punch-y on the nose, leading to heaps of bright red fruits and orange peel on the palate, with notes of cinnamon and leather. Don't let the juicy fruit deceive though, the wine has a serious (but polished!) tannin structure that will stand up to anything off the grill, or a few years laying down.
We treat the Pinot gris as we would any red grape, with full skin-contact fermentation. A little more than half of the lot was destemmed into an open-top fermenter, and the other portion placed into a bin that was sealed for carbonic fermentation. Each half was given a shot of our wild yeast pied-de-cuve, cultured from the vineyard ahead of harvest. While the carbonic portion fermented away on its own, the destemmed portion was given a daily foot treading. After two weeks, we added back the still-whole bunches of carbonic fruit to the destemmed lot to lengthen fermentation time and draw out more flavor. After pressing, the wine finished out primary fermentation in barrel for the next two months, then through native secondary low-and-slow into late spring. We bottled by hand in July without any fining or filtration.
Note: Everyone wants to chill this like a white wine and we beg you to resist the temptation (and stop drinking your whites so cold anyway). In our perfect world, you would drink this at just-below cellar temp, or like, stick it in the fridge for 30 minutes before drinking (but no more)." ~ Producer Notes
40% Silvershot Vineyard (Marine sediment soils), 60% Beckenridge Vineyard (Volcanic). Both are own-rooted, dry-farmed sites.
The wine was naturally fermented, 40% whole cluster, on the skins for 30 days, and then aged in a mix of Oregon and French oak for 9 months. 237cs produced.
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