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| FINISHED WINES: |
| Grape Source: Sonoma Coast |
| Varietal Content: 98% Pinot
Gris, 2% Viognier |
| Titratible Acidity: 0.65g/100ml |
| pH: 3.35 |
| Residual Sugar: 0.35g/100ml
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| Alcohol: 14.1% |
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| VITICULTURE NOTES: |
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The 2001 season will be remembered as one of the driest
years in Sonoma County with 42% less rainfall than average.
Harvest was short this year, but the fruit quality was
excellent with good acids, long hang-times and great
sugar levels. Early spring frosts were followed by a
warm, early summer but a mid-season cooling allowed
the fruit to ripen and mature. Grapes for our Pinot
Gris were selected from vineyards located in the Sonoma
Coast appellation. Early morning fog and chilly Pacific
Ocean breezes allow grapes from these areas to mature
slowly and achieve richly concentrated flavors.
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| WINEMAKING NOTES: |
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After harvest, the grapes selected for this wine were
not crushed or destemmed, but instead pressed as whole
clusters in our membrane press using very minimal pressure.
A large portion of the grapes were racked off into stainless
steel tanks for fermentation. Fermentation at cool temperatures
in stainless steel preserves the exotic fruit and floral
notes in the wine. The remaining wine was barrel fermented.
Approximately 70% of the wine was aged in a combination
of French and European oak barrels to give the wine
vanilla its and spice notes. The wine was partially
aged on the lees to enhance the complexity and richness
in the wine. It was lightly fined and filtered prior
to bottling.
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