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2005 Russian River Valley Pinot Gris

2005 Russian River Valley Pinot Gris
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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, 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.

Updated Tasting Notes: Yuzu, grapefruit pith, nutmeg, mandarin orange, kumquat - on nose and palate; flinty mineral finish. Along with the 2007, one of our favorites! Tasted Jan. 2017

Wine Specs
Pinot Gris
Russian River Valley
Vineyard Designation
Olivet Grange Vineyard
Alcohol %
Wine Profile
Tasting Notes
The wine is totally dry and has excellent acidity. It is medium bodied and is complex, exhibiting a long and balanced finish. This wine is wonderful with Asian cuisine, and holds up well with spicy dishes. It is also wonderful with a wide range of shellfish. It also works well with dishes that have a higher fat content - foie gras, duck liver terrine, or dishes with rich creamy sauces.
Vineyard Notes
Olivet Grange Vineyard - Pinot Gris Clone 146
Winemaker Notes
We pressed whole clusters to add complexity and structure. Prior to fermentation, we settled and racked the juice. After inoculation with the yeast strain 58W3, the wine was fermented in a combination of neutral French oak and stainless steel barrels. The primary fermentation lasted 10 days at a maximum temperature of 66° Fahrenheit. Malolactic fermentation was induced in only six of the fourteen barrels. The lees were stirred weekly to increase complexity and mouthfeel. Prior to bottling in March, we racked, blended, cold stabilized, and sterile filtered the wine.
Other Notes
Flavor: White peaches, nectarines and pear with citrus undertones along with a clean, wet stone minerality. Aroma: Floral, pear and stone fruit. Color: Pale Straw.
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