“What’s the point of doing things half way? In the age of skin contact and lightly tinted Pinot Gris wines, I went all the way and made a proper wine out of this gorgeous fruit.” The ferment was healthy and happy and sat on skins until dry – in this instance 18 days. It was placed in neutral French oak barrels and aged until early may. This wine saw no additives except for sulfur before bottling. Only 397 cases produced.
I prefer this wine to be served at cellar temperature – not chilled – but you be the judge.