Delightful aromas of lime and fresh citrus make our Pinot Grigio a delicious choice to enjoy on a summer afternoon on its own or with a wide variety of dishes. Originating on Italy’s northern coast, locals have long paired Pinot Grigio with seafood and other light, fresh foods. Our smooth but crisp Pinot Grigio nicely complements mahi mahi tacos with avocado, fresh summer salads or grilled chicken skewers. Best served well chilled.
Pinot Grigio is considered a natural mutation of the Pinot Noir grape and was first identified in the 14th century in Burgundy. Since then, this unique vine has traveled the globe. It thrives in the rich loam soils of our vineyard in Lodi, California, yielding grapes with ripe, perfumed aromas and silky flavors, and has become a popular variety for new plantings.
Just after harvesting, we gently pressed the grapes to capture the fresh, fragrant character and crisp, natural acidity. The juice was then cool-fermented in stainless steel tanks to emphasize Pinot Grigio’s fruitiness. Because we wanted to focus on fruit, the wine is not barrel-aged. Our winemaker enhanced the flavor profile by blending the Pinot Grigio wine with Chardonnay, Sauvignon Blanc and Malvasia.
Paired with a dinner of pasta, a cream sauce, and some grilled chicken sliced up and tossed together, the wine was adequate. The crispness of the wine did a nice job of countering the creaminess of the meal, and if it didn’t add a great deal to the food, it certainly didn’t take anything away from it.