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: Classic Pinot Gris: petrol and stone fruit nose; nectarine, lychee, stone fruit on the palate - very similar to 2005; flinty mineral finish. One of our favorites! Tasted Jan. 2017
The wine is well balanced, clean and refreshing. Typical of Pinot Gris, it is showing stone fruit and a zesty citrus tang on the palate and finishes with a flinty mineral character. The mouthfeel is generous for a Pinot Gris and the finish is long. Comparing this to past vintages, it is very consistent with past vintages, although it is slightly leaner than the 2006, showing now more like the 2004 did when first released.
61% Saralee's Vineyard and 39% Olivet Grange Vineyard
BRIX was 22.1° for the combined fruit from Saralee's and Olivet Grange, which were pressed together. Once the whole clusters were pressed, the juice was cold-settled overnight. 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 74° F. At the end of primary fermentation, 3 barrels 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 crossflow filtered prior to bottling with screwcap closures on January 22, 2008. 375 cases were produced. The wine was not fined, and it is suitable for vegans.
Aroma: Citrus, mineral and pear.
Color: Pale straw.