Aromas of dried apricot, tangerine peel, and bruised pear integrate with savory notes of white tea, ginger, and marzipan. The palate is medium-bodied with a beautiful amber hue, featuring a core of bitter orange, quince, and almond skin. It displays a vibrant acidity and a noticeable, tea-like tannic structure that leads to a textured, bone-dry finish marked by a clean saline snap.
This skin-contact wine is crafted from Pinot Gris. The organically grown grapes are destemmed and fermented directly on their skins in open-top fermenters for roughly two weeks, extracting the wine's signature color and phenolic grip. The juice is then pressed off and aged in neutral French oak barrels on the fine lees to develop texture and complexity before being bottled unfined and unfiltered.
The fruit is grown at the Three Amigos Vineyard in the Los Carneros AVA of Napa Valley, California. The site is defined by its shallow clay soils and heavy morning fog rolling off the nearby San Pablo Bay. This cool maritime microclimate slows sugar development, allowing the Pinot Gris grapes to achieve full phenolic ripeness and thick skins while preserving the brilliant natural acidity necessary to anchor this skin-contact style.
