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In the cellar:
This is our first time making this wine. We harvested around 3am on September 10th. We pressed half of the grapes directly and native fermentations took place in stainless steel drums and neutral French oak barrels. We took the remaining half of the grapes and fermented them in a fully-sealed carbonic maceration for 7 days, before pressing. After primary fermentation, the two lots were kept separate to undergo malolactic conversion, then blended together prior to bottling.
In the vineyard:
The Pinot Gris comes from our small block at Dennison Vineyard, an organically-farmed vineyard in the heart of the Anderson Valley. A newer site, our grapes come from the steeped-sloped section of the vineyard, leading to a more focused wine.
chemistry & production notes:
abv: 11.5%
pH: 3.15
TA: 7.0 g/L
cases produced: 300