The Pinot gris was fermented on its skins for 5 days until the Muscat was harvested. Harvested in late September the Muscat provided the expressive aromatic fruit and acidity to support the depth and weight of the skin-contact Pinot gris, combined the juice measured 21 brix. The varieties were gently pressed together and taken to tank with their solids for natural fermentation with minimal oxygen to protect the delicate terpene compounds inherent to the Muscat.
The Riesling comes from an old vine, 1979 plantings, of own-rooted biodynamically farmed vineyard in the South Salem Hills, Vitae Springs. We love the addition of Riesling to this blend it brings a mineral-citrus energy line to this wine and an orchard fruit-tinged phenolic depth that teases the palate and dances with the bright aromatics of this wine.
Truly an orange-crush!
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