2018 Disco Nap, Willamette Valley
Vineyards: Dry farmed, organic (independent non-certified)
Winemaking: Whole cluster Pinot Gris suspended in direct press Chardonnay for 30 days in a traditional open top fermentation cube. Drained and pressed into mostly neutral barrels with a touch of newer wood formally used for Chardonnay. 11 months in barrel followed by 5 months in stainless steel. 12ppm SO2 at bottling. No fining or filtration.
Aroma / Taste: The color of amber in the glass, the wine itself tastes of slightly underripe clementines, circus peanuts candies, red clay and the faintest hint of sandalwood. Ridiculously delicious with Asian and Indian food, it loves hanging out by the fireplace, on the beach or in the backyard on a spring evening.
-St. Reginald Parish