Nose
Cantaloupe, bosc pear, and graphite.
Palate
Flavors of green apple, bosc pear, balanced acidity, and hints of skin tannin intensity.
Harvest
Hand picked on September 13, 2010.
Bottling
Sterile Filtered, liquid nitrogen dosed, saranex screw caps, light weight American made glass bottles.
Winemaking
We destemmed the Pinot Gris grapes and soaked the grape skins in the juice for 72 hours before pressing and fermenting in neutral French Oak barrels.
Aging
Neutral French oak puncheons (500 liters) for four months.
Appearance
Copper/peach hue.