80% Pinot Gris / 20% Pinot Blanc. Harvested with low sugar and high acidity, the crisp Pinot Gris portion of the blend supplies the energy, while the Pinot Blanc delivers minerality and depth. The majority of Pinot Gris is harvested from Sierra Madre Vineyard. The Pinot Blanc portion is from Bien Nacido Vineyard. Both had small grapes on small clusters meaning more skin in the skin to fruit ratio. More skin, more flavor. All the Pinot Gris and Pinot Blanc is harvested by hand, whole-cluster pressed and barrel-fermented in neutral French oak. Malolactic fermentation is allowed to complete. This softens the piercing acid of the Pinot Gris and gives the wine some richness. The wine is sulfured and rests sur lies until late Spring. After racking and processing, the wine is returned to barrel spending a total 6 months in the barrel before bottling. Early bottle whites usually require a light filtration.
