Full-bodied and pithy, this wine shows jasmine-like white floral notes, apricot and gorgeous flinty notes over a core of stone fruit. It has a rich oily component to the mouthfeel that is tamed by its fresh minerality and acidity. This is an amazingly versatile food wine and pairs well with dishes containing fatty white fish, or even try it with bratwurst and sauerkraut.
All of the fruit for this wine is grown on the floor of High Valley at 1,800 ft. elevation.
Diurnal temperature swings of more than forty degrees are common in the valley,
enabling ripeness and the retention of acidity. The grapes are picked at the peak of
ripeness and crafted in small batches in the winery.
The juice is given a hyper-oxidation treatment prior to fermentation. This technique clarifies the juice and removes bitter tasting components. Fermentations are kept cold, and the wine remains on
the lees as long as possible, for freshness and body. Our Pinot Gris is partly fermented in
concrete tanks, adding a layer of complexity. The wine is lightly fined and filtered before