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Pinot Gris is one of the darling varietals of the Okanagan Valley. It ripens easily and consistently produces an enjoyable, fruit forward yet food friendly wine.
The nose has an intense richness that follows through on the palate with notes of ripe honeydew melon, crisp ambrosia apple and ripe peach. There is also a distinct florality that is reminiscent of blossoming apricot. The acid balances the generous texture of the wine creating a finish with precision.
INSIDER TIP: Partially fermented in a concrete egg creates amazing mouthfeel and texture.
Our winemaking choices for this vintage include whole cluster pressing for a fresh fruit profile and settling the juice with no skin contact. We then fermented in 50% neutral French oak barrels, 30% stainless steel and 20% concrete eggs. The wine was aged sur lie for 5 months with weekly stirring.
Our winemaking team has been using concrete eggs since 2011. Concrete fermenters are slightly porous thus allowing the wine to breathe without imparting any flavors. The egg shape brings some unique properties to the fermentation process by keeping the lees in a constant state of movement.
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