“A fun and energetic dichotomy of soft herbs and hard cherry candy aromas from skin contact pinot gris met by lots of high toned acid from barrel fermented, dry riesling. Rose-ish
Serve chilled or at cellar temp with white za pies or with a bowl of popcorn over your favorite John Lithgow movie. Ours is Ricochet. F**** yaself, cupcake.”
Grapes: 80% skin contact Pinot Gris, 20% riesling
Winemaking: The gris was fermented on the skins for 21 days. A small portion of that (maybe 20ish %) was fermented via carbonic maceration in a separate bin. The two lots of gris were pressed off together and put into neutral oak. The Riesling was direct pressed, and fermented in neutral oak barrels. Once the Riesling went dry (January), we blended all of the wine together, and put back into barrel, where it went through ML. Bottled without fining or filtration. Small sulfur add at bottling.