Our myriad of Russian River Valley estate vineyards provide us with fruit that comes from well-drained soils rich in nutrients. Our viticulturist works with each vineyard site to ensure that the soil type, vine canopy selection, natural pest management, and timing for the harvest pick are all aligned with our Winemaker’s vision for handcrafting Pinot Gris that is perfectly balanced with acidity and fruit. Not a small accomplishment given the fruit’s complexity.
Similar to our Chardonnays, we whole-cluster press the grapes utilizing our Coquard press minimizing harsh components from the grape skins mingling with the juice. The wine is fermented and cooled slowly in stainless steel tanks at 55 degrees to preserve the fruit’s integrity. No malolactic fermentation occurs during this process. After fermentation, aging in the stainless steel tanks begins for several months prior to bottling.