2022 Pinot Gris
Tasting Notes
A fresh floral bouquet greets the nose with undertones of honeydew melon, pineapple, and dried apricot. The palate is driven by layers of pear, white peach, and lime zest evolving into more complex notes of minerality derived from concrete aging. Two months of sur lie aging and with bâtonnage every two weeks contributed to added weight and roundness on the mid-palate leading to a clean, crisp finish with a delicate balance of natural acidity.
Vineyard Designation
100% Estate Grown
Vintage Notes
The 2022 vintage in the Yakima Valley was a bit of a roller coaster. A mild winter extended into spring with early frost periods and winter-like conditions in April. The cool spring delayed bud break by a few weeks and caused delayed growth in the vineyard as we moved into summer. Each vineyard block was meticulously managed to ensure a ripe crop by harvest. We lowered clusters per vine and allowed for more sunlight exposure. By mid-July, temperatures finally started warming up and led to record growth in a short amount of time. Fortunately, warm summer temperatures extended into fall, helping to lengthen the growing season and allowing the grapes to continue to ripen. Harvest ended up being delayed approximately three weeks from a typical year. We gratefully did not experience any fall frost events, so the grapes had extended hang time on the vines to achieve optimal ripeness and excellent flavor development. Overall, the 2022 vintage displays ripe flavors, bountiful fruit aromas, and balanced acidity. The wines can be enjoyed in their youth, or they can cellar for many years to come.
Winemaking Notes
Sourced from the best performing Pinot Gris block on our estate vineyard, the grapes were harvested in early October during the cold morning hours (which helps to prevent pinking as Pinot Gris is a red grape varietal). The grapes were then sent directly to the press to gently extract the juice without the color. After pressing, the juice was sent to stainless steel tanks to settle out solids. Once clean, the juice was racked into another stainless tank and inoculated with a special yeast strain specifically made for Pinot Gris. To capture the beautiful stonefruit and citrus elements, the wine was fermented at a cool temperature of 61 degrees. Cooler ferments allow for a slower fermentation that keeps the aromatics fresh. Alcoholic fermentation took about 24 days to complete. After fermentation, the lees were stirred back into the wine twice a month for two months. This process helps round out the wine and creates a smoother texture. Once the wine was clean and stable, the wine was then sent directly to our concrete tank for an additional month of aging. Concrete aging gives the wine more depth and roundness while incorporating a complex layer of minerality.
* This wine was produced in a vegan manner, meaning no animal byproducts were used in the production of this wine.
Food Pairing
Avocado, Cucumber, and Grilled Shrimp Appetizer
Fish Tacos with Cilantro and Mango-Poblano Salsa
Wood-fired Pear, Prosciutto, and Arugula Pizza
Gruyere, Muenster, Grana Padano
- Varietal Composition: Pinot Gris
- Appellation: Yakima Valley
- Aging / Barrel Program: Aged in stainless steel and concrete
- Cases Produced: 420 cases
- Alcohol: 13.2%
- pH: 3.59
- Acidity: 5.7 g/L
- Ageability: Now through 2028.