Made by husband and wife team, Ross and Bea. A skin contact wine with the red berries and character of a rosé without actually using any red fruit. The juice is sort of neon salmon in color, pretty and aromatic on the nose. A cidery blend of grapefruit, plum, and barely-ripe strawberries with a little sea salt and thyme sprinkled. More structured than a Provence rose. Is it an orange wine? Is it a rose? You decide.
All of the Pinot Gris lots were fermented in open top fermenters on the skins with daily punch downs until dry (20 days on average). About 20% of each lot of Pinot Gris was fermented carbonically in sealed containers, for the same length of time as the open top ferments. The two methods from each vineyard were pressed off together, and then moved into neutral French oak. Riesling was fermented and aged in neutral oak barrels. Schonbürger was fermented on the skins until dry (18 days), and then pressed and aged in neutral french oak.