GRAPES: 33% GEWÜRZTRAMINER/ RIESLING
SKIN CONTACT: 18 DAYS
REGION: WILLAMETTE VALLEY, OREGON
All of the Pinot Gris lots were fermented in open top fermenters on the skins with daily punch downs until dry (20 days on average). About 20% of each lot of Pinot Gris was fermented carbonically in sealed containers, for the same length of time as the open top ferments. The two methods from each vineyard were pressed off together, and then moved into neutral French oak. Riesling was fermented and aged in neutral oak barrels. Schonbürger was fermented on the skins until dry (18 days), and then pressed and aged in neutral french oak. All of the lots were blended in the early spring, and bottled unfined and unfiltered in late March.
Tasting notes: light bodied, juicy, strawberry, cherry, watermelon, blood orange
Mix and match 3, 6 or 12 bottles!