2003 Russian River Valley Pinot Gris
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.
Winemaker's Notes:
| | Inman Family 2003 Russian River Valley Pinot Gris | | Appellation: | Russian River Valley | | Fruit Sources: | Olivet Grange Vineyard - Pinot Gris clone 146
Saralee's Vineyard - Pinot Gris clone 146 | | Harvest Data: | The fruit was harvested by hand on September 2, 2003.
22.8 Brix
0.62 T.A.
3.37 pH
| | Winemaking: | We pressed whole clusters to add complexity and structure. Prior to fermentation, we settled and racked the juice. After inoculation with the yeast strain T306 (an Australian isolate noted to conserve fruit aromas and flavors), we transferred 30% of the juice to neutral French oak barrels and the balance remained in a stainless steel fermentation tank. The primary fermentation lasted 19 days at a maximum temperature of 66 degrees Fahrenheit. Following primary fermentation, the tank fermented lots were moved into neutral barrels and a small stainless steel tank. Malolactic fermentation was induced in the barrel fermented lot and inhibited in the stainless fermented lot. We stirred the lees weekly to increase complexity and mouthfeel. Prior to bottling we racked, blended, cold stabilized and sterile filtered the wine. Bottled January 22 2004. | | Wine Facts: | 13.95% alcohol
est. 225 cases | Tasting Notes:
| | Color: | pale straw | | Aroma: | Citrus, pear and spice | | Flavor: | Pear, white peaches and nectarines, with citrus undertones, vanilla, honey, nutmeg and mace. Medium bodied, with intriguing complexity and a long, balanced finish. |
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