The Drueskall (“grape skin” in Norwegian) is a skin-fermented white wine made from the Pinot Gris grape. Our goal is to craft a wine that has the structure of a red wine combined with a full range of tertiary white wine aromas, which allows for a very versatile pairing on any table. We continue to refine the vinification of this wine, incorporating both whole berry fermentation and carbonic maceration. The combination of destemmed and carbonic maceration varies by vintage, based on the quality and ripeness of the fruit from the estate. In 2016, 50% of the fruit was destemmed and fermented with native yeasts on the skins in a small open-top fermenter. It was pressed upon dryness, then aged in two neutral French oak barrels for 18 months. The remaining 50% of the fruit was carefully placed - whole cluster - in an egg where it went through carbonic maceration for 32 days before it was pressed and aged for 18 months in two French oak barrels. All four barrels were blended prior to bottling, unfiltered & unfined.
- Johan Vineyards