| Vintage: | 2011 |
| Wine Type: | White Wine |
| Varietal: | Pinot Gris |
| Appellation: | Finger Lakes |
| Harvest Date: | Spet 19, 2011 |
| Acid: | 8.0 g/L |
| PH: | 3.24 |
| Bottling Date: | Feb 22, 2012 |
| Residual Sugar: | .4% |
| Alcohol %: | 12.6 |
Tasting Notes:
Clear pale lemon in color with a hint of greenish straw. Aromatics of slate and pine combine with soft notes of honeydew and elderflower. Angular in structure, this Pinot Gris is clean with bright acidity and a persistent mineral finish.
Ratings:
"Just a prickle of effervescence on the attack braces the palate for a shower of sweet lemon and apple flavors, with hints of fresh dill, white blossom and lime skin. Dry, lean and effortlessly elegant." - Anna Lee Ijima, Wine Enthusiast
Production Notes:
On 09/19/11 9.10 tons of PG3 grapes were harvested with a harvest chemistry of 21.1 Brix, a TA of 7.1 g/L, and a pH of 3.29. The grapes were crushed, de-stemmed, pressed to 2 tanks and settled overnight. After being racked off the juice lees and combined in a single tank, it fermented for 17 days. A second lot of 2.8 tons from the newer Pinot Gris vineyard (PG2) and 1 ton from the PG1 was harvested on 9/19/11, with harvest chemistry of 21 Brix, 7.0 TA and a pH of 3.25. After being racked off the juice lees, it fermented for 14 days. Both lots were racked off the gross lees on 10/16/11, 8 days after fermentation had finished and chilled for 3.5 months to cold-stabilize.
Food Pairing:
A perfect match for a hot summer day accompanied by steamed clams with a savory herbed butter sauce, or try a rich and creamy seafood risotto.
