Our second vintage of Pinot Gris from the North Canyon Vineyard in the Santa Maria Valley.
Our commitment to sustainability and organic practices is reflected in our winemaking process. These grapes were carefully hand harvested and grown using only organic methods . We then fermented the grapes using the carbonic maceration technique, with 100% whole clusters being utilized in a large sealed stainless steel tank. To ensure a thorough fermentation, we perform daily pump overs and remove any excess juice. After two weeks, the wine is pressed and blended back with the previously removed juice and allowed to complete fermentation. It was then racked to barrels the next day. We rely on native yeasts and bacteria for both primary and secondary fermentation, and avoid the use of sulfur during harvest. To stay true to our minimalist (lo-fi) philosophy, we add a total of 50 ppm so2, and the wine is bottled unfined and unfiltered.
It’s worth noting that carbonic maceration is not a common technique for Pinot Gris. Rosé in color. Is it an orange wine? Or Is it a Rose? You be the judge. Serve with a slight chill.
- Varietal: 100% Pinot Gris
- Vineyard: North Canyon. Santa Maria, CA
- Appellation: Santa Barbara County
- Harvest date: 9/26/23
- Brix at harvest: 21
- Fermentation: Whole cluster carbonic maceration (16 days)
- Barrels: Neutral French oak Demi-Muid & Barrels
- Aging: 6 Months
- Production: 380 Cases.
- total sulfur dioxide: 50 mg
- titratable acidity: 4.3 g/L
- pH: 3.90
- volatile acidity (acetic acid): 0.62 g/L
- L-malic acid: <0.05 g/L
- glucose + fructose: 0.1 g/L
- ethanol at 20C: 11.16 % vol
- ethanol at 60F: 11.12 % vol