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A blend of Pinto Gris (75%), Riesling (5%), a direct-pressing of Cabernet Sauvignon (5%), a bit of Chardonnay (5%), and a mystery field blend of grapes that were planted in the 70s. Pinot Gris was fermented on the skins for an average of 21 days, with a small percentage reserved for carbonic which is blended back into the final wine. This impressive blend is an unbelievable shape-shifter from the first sip to the last (if you allow it to be). What begins as one thing becomes another and then another, just give it some time.
-Eric Moorer