2014 RRV Pinot Gris
Our Estate Pinot Gris continues the tradition of stone fruits paired with racy acidity that tingles the taste buds on the very long finish.
Pinot Gris produces a white wine with a varied hue, extending from a pale green to straw to a rose color. The wine style ranges from crisp, light and dry, such as those produced in northern Italy (where Pinot Gris is called Pinot Grigio), to richly, textured, aromatic wines from France's Alsace region (where Pinot Gris is called Tokay d'Alsace). At Inman Family Wines we craft a stylish and distinctly individualistic Pinot Gris that represents the unique growing conditions of the Russian River Valley. Our cool region and well-drained soils ripen the grapes slowly, allowing fully mature flavors to develop while preserving a crisp, elegance. Its delicate aromas, attractive flavors, opulent texture and balanced acidity make Pinot Gris an ideal food wine. The wine pairs nicely with vegetable dishes, appetizers and simply prepared fish such as salmon and halibut and shellfish, particularly crab and scallops. Pinot Gris' good acidity and slightly spicy characteristics complement the herbs and spices found in Thai and Indian cuisine.
In terms of the winemaking, I followed almost identical protocols to those I used since 2004. An extra clean pick in the field is followed by whole cluster pressing. Once pressed, the juice was cold-settled overnight. The wine was barrel fermented in 79-gallon stainless steel barrels. Maximum temperature during fermentation was recorded at 68 degrees F. At the end of primary fermentation, one barrel was inoculated with malolactic bacteria - the exception to my normal native procedure due to the low pH and hostile environment for the native bacteria. The wine rested on its lees and had weekly batonage until early May, when it was racked clean to tank for cold stabilization. It was cross-flow filtered prior to bottling with screwcap closures on January 15, 2015. 196 cases were produced. The wine was not fined and is suitable for vegans.