Grapes: 80% Pinot gris + 20% Riesling
Region : Willamette Valley, Oregon
Vinification: Pinot gris on the skin for 21 days + Direct press of riesling
Aging: Oak barrel
Fining or Filtering: None
Notes from the Importer: 80% Pinot Gris and 20% Riesling Its an electric rusty red. Light tannin, orange-berry-like fruit if that makes any sense. The Pinot gris was fermented on the skins for 21 days. A small portion of that (20ish%) was fermented via carbonic maceration in a separate bin. The two lots were pressed off together and put into neutral oak. The Riesling was direct pressed, and fermented in neutral oak barrels. Once the Riesling went dry (January), eveything was blended and put back into barrel, where it went through ML.