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: Citrus and green apple skins on the nose; quince, lemon/lime, cardamom and nutmeg on the palate; flinty mineral finish. Tasted Jan. 2017
The flavor profile of this wine falls somewhere between the lean and minerally 2004 vintage and the more fleshy and opulent 2005. The wine is well-balanced, clean, and refreshing. Typical of Pinot Gris, it is showing stone fruit and a hint of citrus on the palate and finishes with a flinty mineral character. The mouthfeel is generous for a Pinot Gris and the finish is long.
Olivet Grange Vineyard - Clone 146
In terms of the winemaking, we followed almost identical protocols to those used in 2004 and 2005: an extra clean pick in the field, followed by whole cluster pressing. The wine was barrel fermented in 79-gallon stainless steel barrels using Alsatian yeast strain 58W3. GoFerm was added to aid the yeast during rehydration to supply nutrients, vitamins, and minerals for ensuring healthy yeast and a successful fermentation. Maximum temperature during fermentation was recorded at 70° F. At the end of primary fermentation, 4 barrels (20%) were inoculated with malolactic bacteria (Enoferm Alpha). The wine rested on its lees and had weekly bâtonnage until the New Year, when it was racked clean to tank for cold stabilization. It was filtered prior to bottling with screwcap closures on January 29, 2007. 480 cases were produced. The wine was not fined and is suitable for vegans.
Aroma: Floral, stone fruit.
Color: Pale Straw.