This is one of my favorite wines to make each year, because I believe that producing a truly stunning Pinot Gris is actually quite difficult. Modeled after an Alsatian style of PG, its focused on texture and elegance, with the perfect combination of richness and ultra bright acidity. My block at Spanish Springs is all very low yielding hillside fruit that grows in about 80% sand. 12 hours of skin contact precedes a very gentle pressing, followed by a slow fermentation in neutral oak barrels. Twice weekly lees stirring helps to build silky texture during its 6 months in barrel. Explosive and complex, with Satsuma mandarin, citrus, nectarine, spice and flowers framed against crunchy acidity and a minerality that comes from the ocean breezes that waft over Spanish Springs every day.
114 cases produced
Fermented & aged 6 months in neutral & once-used French oak
No malolactic fermentation
Drink now thru 2026