Willamette Valley, Oregon. Mainly alluvial deposits.
We harvest the grapes at about 21.5 Brix. We harvest by hand to avoid piercing the skins, which often happens during machine-harvests. The grapes are then taken to the winery, where we gently press and ferment them at cold temperatures. This allows us to create a wine that eatures a smooth character, with layered and integrated flavors. We age our Pinot Gris for a minimum of six months on fermentation lees (for a rich yet bright body) and use no oak or malolactic fermentation. The final wine is bone dry and very refreshing.
Color: Pale gold.
Bouquet: Crisp pear, melon and honey blossom, some yeasty character from sur lies aging.
Taste: Mango with fresh acidity.
Ideal grilled chicken, soft cheeses, shellfish and pasta in a cream sauce.