Pinot Gris Carbonic Maceration

Once called “the orange wine from Oregon” by someone that thought it was pretty great, this little peach ring has been making the rounds since the 2016 vintage, when most skin contact wine being produced was tannic, dense and frankly, just not that much fun to drink. By making the wine with a short carbonic maceration, it pulls all the stone fruit and pink citrus flavors you could ever want, while remaining buoyant and fun-loving. A must with when firing up the grill, (esp for veggies), coconut curries or a cheeky mezza platter.

Winemaking: One single vineyard of Pinot Gris under carbonic maceration for six days. Wine was pressed to taste and natively finished fermentation in stainless steel. 22ppm of SO2 was added post malolactic fermentation was completed. No SO2 at bottling.