Description
Production: 40 cases
In the Vineyard
A shortage of Pinot Gris in the North Fork Valley again in the 2020 season continued our partnership with a grower in the Grand Valley while our estate fledgling Pinot Gris vineyard become established.
In the Cellar
Just shy of a ton of grapes were unloaded, they were weighed, lightly crushed, and de-stemmed. They were immediately pressed into stainless steel tanks.
Brix: 24
pH: 3.50
Titratable Acidity: 6.5 g/l
Flavor light, seeds brown.
After pressing, the juice was allowed to settle overnight before the clear juice was inoculated with yeast. Active fermentation was observed, but due to cold temperatures the entire fermentation took more than 3 weeks, concluding on October 21st. The secondary, or malolactic fermentation was prevented, and the residual malic acid contributed a faint green-apple flavor to the finished wine. Following cold and heat stabilization, the wine was filtered and bottled for release in May 2021.
