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.