Vintage 2014
Wine Type White
Varietal Pinot Gris
Region Napa Valley
Winemaker Harry Hansen
Tinged with the slightest copper hue, our Pinot Gris adeptly balances ripe white tree-fruits with vibrant acidity and sprightliness. The wine opens with expressive aromas of white peach and Bartlett pear, which are joined by wafts of orange blossom, lemon peel and river rock and a touch of allspice. The entry is supple and smooth, leading with ripe, succulent stone fruit and then picking up a tantalizing brightness of grapefruit, citrus and chalky mineral notes on the finish. This wine is a perfect companion for summer picnics or seafood cookouts.

Vineyards

Our Pinot Gris comes from a small corner of our Oak Knoll Vineyard, where we have two Pinot Gris clones, clone 152 and the DVX clone, planted adjacent to each other. This vineyard, located at the southern end of the valley, just below Yountville, is the second-coolest growing region within the Napa Valley. Not only does it enjoy breezes from San Pablo Bay to the south, but it also sits just east of a beneficial gap in the Mayacamas Mountains, which allows Pacific breezes to funnel in from the west. Combined, these cooling influences balance the warm days, creating grapes with well-balanced aromas and flavors.

Winemaking

Our style of Pinot Gris echoes that of Alsace, capturing ripe fruit character finely tuned with dazzling aromas, nice body and subtle hints of spice. To achieve this, we evenly blended two Alsatian Pinot Gris clones, clone 152 and the DVX clone, which gave us a wonderful balance of aromas and flavors as well as adding a rich textural element to the wine. After the grapes were picked, the challenge was to maintain those distinct flavors while avoiding any of the color or tannins that are trapped in the copper-hued skins of the Pinot Gris. At the winery, we used gentle handling, lightly pressing the grapes clear from their skins. The juice was then allowed to cool and settle before being racked into stainless steel tanks for fermentation. We maintained low temperatures for a long, slow fermentation, which further preserved the delicate, dancing fruit character.
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