The fruit was bunched pressed and the juice transferred to stainless steel tanks for settling. After 5 days the juice was racked off the solids and inoculated with 2 different strains of yeast. Fermentation was finished in 18 days after which the wine was sulfured to inhibit the onset of secondary fermentation. After protein and cold stabilization the wine was sterile filtered and bottled.
420 cases produced.
Color – pale with slight straw hues.
Nose – green apple, melon, pears.
Palate – crisp and clean with vibrant acidity, granny smith apples and a clean, dry finish.
This wine is the perfect spring time wine and is meant for early consumption. We do not recommend laying this wine down for more than one year. Pair with shellfish, salads or great on its own.
Blend: 96% Pinot Gris 4% Viognier
Analysis: Alcohol 13.2%
Cellar: Skin Contact None
Yeast NT 116 and D21
Fermentation Stainless Steel Tank
Lees Aging None
Harvest Date Last week in August