Skin Fermented Pinot Gris 2021
Released: October 2, 2023
Our take on an orange wine – Pinot Gris grapes treated like red grapes in the cellar.
We took the same Pinot Gris grapes we harvested for our regular Pinot Gris wine but instead of gently pressing the grapes, we crushed them and let them ferment on their skins, pulp and seeds for 18 days. This process extracts many compounds from the skins, deepening the colour of the wine and giving it a tannic structure like a red wine. It was aged in older American oak barrels for 20 months which softened the finish and imparted a creamy texture.
Skin fermented whites have more body and tannin, resulting in richer, more robust flavours than conventionally-made whites. They have the acidity of a white wine and the body of a red wine which makes them ideal food pairing partners.
Winemaking Notes:
Fermented for 18 days on the skins
Barrel aged for 20 months
Dry with a rich mouthfeel, soft tannins, medium acidity and a long finish.
Think dried apricot, grapefruit rind, salted butterscotch, tobacco, toasty oak, lightly-steeped black tea and vanilla
Best served with a slight chill: refrigerate for only 20-30 minutes prior to serving.
Where it was grown
Wendell Vineyard, Lake Country, Okanagan Valley
When it was grown
2021 was one of the hottest and driest years on record in British Columbia. The early part of summer brought the highest temperatures ever recorded in the Okanagan followed by prolonged drought that lasted well into the fall. This resulted in a smaller than average crop of very ripe, concentrated grapes. Harvest started in early September and was finished by mid October. All in all, it was an extreme growing season that has created the potential of some truly unique wines.
Technical Details
Residual Sugar 2.7 g/l
Acidity 5.2 g/l
Alcohol 13.0%
Cases Made 63
This new release is only available in our wine shop or on our website while quantities last.
Released: October 2, 2023
Our take on an orange wine – Pinot Gris grapes treated like red grapes in the cellar.
We took the same Pinot Gris grapes we harvested for our regular Pinot Gris wine but instead of gently pressing the grapes, we crushed them and let them ferment on their skins, pulp and seeds for 18 days. This process extracts many compounds from the skins, deepening the colour of the wine and giving it a tannic structure like a red wine. It was aged in older American oak barrels for 20 months which softened the finish and imparted a creamy texture.
Skin fermented whites have more body and tannin, resulting in richer, more robust flavours than conventionally-made whites. They have the acidity of a white wine and the body of a red wine which makes them ideal food pairing partners.
Winemaking Notes:
Fermented for 18 days on the skins
Barrel aged for 20 months
Dry with a rich mouthfeel, soft tannins, medium acidity and a long finish.
Think dried apricot, grapefruit rind, salted butterscotch, tobacco, toasty oak, lightly-steeped black tea and vanilla
Best served with a slight chill: refrigerate for only 20-30 minutes prior to serving.
Where it was grown
Wendell Vineyard, Lake Country, Okanagan Valley
When it was grown
2021 was one of the hottest and driest years on record in British Columbia. The early part of summer brought the highest temperatures ever recorded in the Okanagan followed by prolonged drought that lasted well into the fall. This resulted in a smaller than average crop of very ripe, concentrated grapes. Harvest started in early September and was finished by mid October. All in all, it was an extreme growing season that has created the potential of some truly unique wines.
Technical Details
Residual Sugar 2.7 g/l
Acidity 5.2 g/l
Alcohol 13.0%
Cases Made 63
This new release is only available in our wine shop or on our website while quantities last.
Released: October 2, 2023
Our take on an orange wine – Pinot Gris grapes treated like red grapes in the cellar.
We took the same Pinot Gris grapes we harvested for our regular Pinot Gris wine but instead of gently pressing the grapes, we crushed them and let them ferment on their skins, pulp and seeds for 18 days. This process extracts many compounds from the skins, deepening the colour of the wine and giving it a tannic structure like a red wine. It was aged in older American oak barrels for 20 months which softened the finish and imparted a creamy texture.
Skin fermented whites have more body and tannin, resulting in richer, more robust flavours than conventionally-made whites. They have the acidity of a white wine and the body of a red wine which makes them ideal food pairing partners.
Winemaking Notes:
Fermented for 18 days on the skins
Barrel aged for 20 months
Dry with a rich mouthfeel, soft tannins, medium acidity and a long finish.
Think dried apricot, grapefruit rind, salted butterscotch, tobacco, toasty oak, lightly-steeped black tea and vanilla
Best served with a slight chill: refrigerate for only 20-30 minutes prior to serving.
Where it was grown
Wendell Vineyard, Lake Country, Okanagan Valley
When it was grown
2021 was one of the hottest and driest years on record in British Columbia. The early part of summer brought the highest temperatures ever recorded in the Okanagan followed by prolonged drought that lasted well into the fall. This resulted in a smaller than average crop of very ripe, concentrated grapes. Harvest started in early September and was finished by mid October. All in all, it was an extreme growing season that has created the potential of some truly unique wines.
Technical Details
Residual Sugar 2.7 g/l
Acidity 5.2 g/l
Alcohol 13.0%
Cases Made 63
This new release is only available in our wine shop or on our website while quantities last.
