2015 Pinot Gris

91 Points/ Great Value

Ultimate Wine Challenge, 2016

90 Points

Wine Advocate

90 Points


Silver Medal

New York Wine & Food Classic, 2016

88 Points

Wine Enthusiast Magazine

Alsatian in style and full bodied; a pure expression of Pinot Gris.

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Print Wine Notes
Wine Type:White Wine
Varietal:Pinot Gris
Varietal Composition:
100%Pinot Gris
Appellation:Finger Lakes
Harvest Date:09/23/2015
Acid:6.8 g/L
Bottling Date:02/09/2016
Residual Sugar:0.5%
Alcohol %:14%

Tasting Notes

A full-bodied Pinot Gris, unlike any other in the region. Enjoy aromas of stone fruit layered with a toasty mouthfeel. Crisp and clean.

Winemaker Notes

On 09/23/15, twelve tons of Pinot Gris were machine-harvested from the new vineyard, PG3. They were de-stemmed, crushed, and pressed to give 2256 gallons, with a harvest chemistry of 23.0 Brix, 5.1 g/L TA, and a pH of 3.51.

The juice was allowed to settle for 3 days, and after being racked off lees it was fermented to 0.5% residual sugar. Fermentation took 25 days at approximately 63ºF and was stopped by chilling. The wine was racked off the gross lees seven weeks after fermentation had ended and left outside to cold stabilize it. After heat stabilization and clarification, the wine was bottled with chemistry of 14% alcohol, 6.8g/L TA, a pH of 3.65 and .5% residual sugar.

862 cases were produced.

Food Pairing

A full bodied Pinot Gris, like the 2015 vintage, pairs beautifully with asian spices and flavors. Ginger based dishes, flavorful chilies, or sweet and spicy sauces are the perfect foil to the mouth-filling richness of the wine. Hard-to-pair vegetables, like asparagus and artichokes, will also shine along side poached salmon and a glass of Pinot Gris.

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