Pinot Gris Carbonic Maceration

Once referred to as “the orange wine from Oregon” (not by us lol), this particular vintage reminds us of some of the earliest incarnations of this wine, with a lighter carbonic maceration that reads more like a deeply phenolic white wine with explosive aromatics.  

Taste: Tangerines, peach pits, circus peanut marshmallows, sea salt  

Fruit: Organically-farmed Pinot gris (without certification)

Vinification: Full carbonic and semi-carbonic fermentations in stainless steel for 3 - 5 days, with juice going dry in tank and being moved to back to 50% stainless tank and 50% barrel for élevage.