1999 Signature Pinot Gris
Winemaker's Notes
This delightful, salmon pink colored Vin Gris was created in the classic French saignée style. Featuring a nice, round entrance and exhibiting aromas of peach, tangerine, fig, and passion fruit, this wine offers delicious strawberry, tropical fruits, and citrus flavors in the mouth.
A refreshing Vin Gris possessing a good acid structure and soft tannins on the finish, this wine is delicious on its own or when paired with food. Suggested food and wine pairings include grilled chicken, salmon, beef, spareribs marinated in a spicy BBQ sauce, or sweet onion tart. Suggested retail: $11.95
Technical Notes
Production Method: The fortunate by-product of a winemaking technique whereby a small volume of lightly colored juice is removed from the Pinot Noir fermenting grapes and then fermented separately. The remaining Pinot Noir then finishes fermentation with a higher skin to juice ratio resulting in more concentrated colors, aromas, and flavors.
Final Analysis: 12.5% alcohol; TA: 0.55 g/100ml; pH: 3.45
Fermentation: 100% stainless steel, temperature controlled tank fermentation. No malolactic fermentation.
Growing Season
Bud-break this year started mid-April for most Oregon vineyards, a mere 5-10 days behind 1998's schedule. Yet, the cold, dry month of May slowed the physiological growing process and therefore, flowering didn't occur until the first week of July.
During berry set, a fair amount of shatter occurred indicating that berries were insufficiently pollinated. As a result, the surviving berries were slightly larger with an average number of seeds per berry at 2-3.The month of July presented Oregon with ideal growing temperatures, not too hot, not too cold, and very dry. With a cool, dry spring and a mild summer, Oregon vineyards entered the veraison process around September 10th.
Harvest commenced on October 1st and finished around November 5th, presenting Oregon wineries with clean, dry pinot gris/grigio fruit that was loaded with beautiful color, and intense aroma and flavor precursors.
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