Our Pinot Gris is pressed and put in stainless steel tanks, racked to 55 gallon stainless steel barrels and inoculated with yeast to initiate primary fermentation (sugar to alcohol). The wine does not go through malo-lactic fermentation in order to maintain the "crispness" that the malic acid brings as opposed to the "buttery" aspect of lactic acid. It is then aged for 5-8 months before bottling.
We are designating the Pinot Gris "Ala", our daughter, Alexandra's childhood nickname. This was the wine that she and her husband, Chris, had on their very first date.
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Crisp with floral jasmine aromas and the interplay of white nectarine and grapefruit, balanced by a touch of honey, makes it ideal for a refreshing sip. Partners well with fish, (petrale sole, oysters, halibut) chicken, pulled pork with fennel, Gruyere and Muenster cheeses. Case Production 150 |