Harvested in September at Sawmill Vineyards ( 8-15% slopes) at 21.9 Brix, the pristine fruit was destemmed and pressed. The juice was cold-settled, racked and fermented up to 61F with W15 yeast. No chaptalization was necessary. The wine finished primary fermentation in stainless steel and was racked in November, subsequently filtered and stabilized. This 100% Pinot Gris was bottled (124 cases) in April. Soil: Lansing gravelly silt loam.
Light in color and body, with a surprising raciness on the palate. 13.3 % alcohol.