We harvested the grapes for our Pinot Grigio primarily at night and quickly pressed them in order to keep the grapes cool and preserve concentrated color and flavor. To further preserve the flavors of the vineyard, the wine was slowly fermented at cool temperatures—55° to 60° Fahrenheit—for 2 to 3 weeks. We meticulously selected the yeast strains to activate dazzling citrus, peach, pear and green apple characteristics from the fruit. Forgoing oak aging allows for a full expression of the grape’s brightness.
Known for its deep citrus aromatics and stone fruit notes, the Janssen Ranch in Clarksburg was the source of the majority of the grapes in this Pinot Grigio. California’s 2017 harvest was an exceptional one. Abundant winter rains and a cool spring led to a later harvest, giving the grapes longer hang time and extra-concentrated flavors. Wines from this year stand out for their boldness and complexity.