2015 Estate Pinot Gris
In our effort to continuously improve our wines, the 2015 Estate Pinot Gris was divided into two separate lots: half of the grapes were whole-cluster pressed; and the other half of grapes were crushed into the pneumatic bladder press and then gently pressed. We were trying to understand the aromatic and palate differences of these different techniques and determine if we had a preference. The whole-cluster pressed fruit developed into a delicate wine with bright, refreshing acidity and floral aromatics. The crushed fruit was more defined by its phenolics with greater texture, weight and mouth-feel. The resulting 2015 Estate Pinot Gris is a blend of these two distinctly different lots and the combined wine takes the bright, floral aromatics from the whole-cluster fruit and the depth and mid-palate from the crushed fruit to form a complete and complex wine. Both lots were fermented using a commercial yeast, fermented dry, underwent a full malolactic fermentation and then aged on its lees in tank for six months. It was then racked off its lees, lightly fined using Bentonite clay and finally filtered prior to bottling.
The 2015 Estate Pinot Gris exudes aromas of lime blossom, orange oil, lemon verbena, Bosc pears, and white peach out of the glass. The wine is stylistically a dry and food-friendly Pinot Gris with rounded edges and a creamy mouth-feel from the full malolactic fermentation and aging on its lees. On the palate, the wine offers focused notes of lime pith, citrus rind, Jonagold apples and a spicy clove character on the finish.