Deeply tropical and inherently aromatic, the wine holds all the niceties of skin maceration without losing freshness. Tension is brought about by ripeness and lift on the palate without losing the fundamental operative of being delicious. The Tim Duncan of skin contact wines.
The Pinot Gris and Gewurztraminer were de-stemmed and fermented on skins for 10 days, then pressed and finished both primary and secondary fermentation in neutral French oak. The Riesling came in five weeks later with a kiss of noble rot, and it went direct to press, and was fermented in neutral French oak as well. Both lots were aged sur lie and only racked once for blending/bottling. 100% native yeast and the only addition was minimal S02.
