We produce this Pinot gris in a style to accentuate the wine's texture, ripe fruit and spice flavors. The must was tank fermented, aged for eights months on the lees and lightly filtered before bottling by gravity. This Pinot gris complements rich white meat and pasta dishes, salmon, grilled vegetables, and is especially good with spicy (Thai, Vietnamese) foods.
The summer of 2015 started off with intense heat that faded off into a very warm and sunny season. Harvest began early with us first picking fruit on September 2 in cooler conditions. Yields were about 15% higher than normal and fruit was as perfect as I have seen. We continued to harvest throughout September and finished by the end of the month. The balance of flavor, tannin, acid, and sugar were as perfect as I have seen in 29 years. I am excited to see how the wines develop.
Vitae Springs Vineyard has concentrated ground spice notes and a bit of chili pepper-like heat along with pear, apple, melon, and hints of orange peel aromas. Apple, pear, and melon flavors are backed by a core of minerality. There’s a strong backbone of fresh acidity and its fruit is balanced with spice and minerals. Completely dry, it is both textural and persistent in the mouth.