2016 Pinot Gris Estate
9 months in stainless
Lemongrass, pear, and flinty aromatics with hint of spearmint. Red skinned apple and pear on the palate, with tangy acidity, a honeyed, round mouthfeel, and a long, citrusy finish.
From vines planted 1986-1988 at an elevation of 750-790 feet in Peavine and Willakenzie silty clay loam soils
The grapes were harvested by hand, sorted in the field and whole cluster pressed. The juice settled overnight and then racked to a stainless steel tank for a cool primary fermentation. After fermentation was complete the wine aged on the lees until bottling.
Food Pairing Notes
Antipasto, goat cheese, chicken, seafood, especially white fish, mussels, salmon, or scallops, roasted pork, or light pasta dishes