A bit of redPinot Noir was added to give the wine more color and stucture. Aromas of fresh red fruits withraspberry, plum and cantaloupe on the palate. Juicy with good acidity.
Grapes which come in from vineyards where yield was slightly higher than normal become candidates for saigné. Removing juice has the effect of concentrating what remains in the tank – less liquid, but the same amount of skins, and therefore, color and tannin. We take the juice we’ve run off – it’s pale pink and very tasty – and put it into older French oak barrels to ferment. The Vin Gris finishes malo-lactic in barrel and after a modest amount of barrel age the result is a dry, complex, flavorful wine.
Fermented and then aged 3 months in stainless steel with partial malolactic fermentation.