Producing distinctive estate wines that showcase the quality of our Finger Lakes vineyard
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A rich nose of spiced poached pear evolves seamlessly into tangering blossom aromatics. A tropical fruit medley of mango and pineapple flirts with honey on the finish.
1 ton from the PG3 block and 1.3 tons from the older PG2 block were hand harvested 12/12/17. They were whole-cluster pressed in a single pressload to give 360 gallons with harvest chemistry of 32.3 Brix, 6.8 g/L TA, and a pH of 3.81.
The juice was settled for 6 days. After being racked off the juice lees, the juice was fermented with VL1. The fermentation continued for 10 days at temperatures between 60 and 70F, and was stopped by chilling at 9.6% residual sugar.
The wine was left outside to cold stabilize it. It was heat stabilized by the addition of 8 pounds per thousand gallons of Bentonite on 06/19/18.
The wines was sterile filtered during bottling on 09/17/18.
Appellation: Finger Lakes
Varietal Composition: 100% Pinot Gris
Residual Sugar: 9.6%
Acid: 7 g/L
Harvest Date: December 12, 2017
Bottling Date: June 19, 2018
Cases Produced: 48
Vegan Friendly: Yes