A Pinot Gris from the cooler reaches of northern California, with fruit grown in the Wiley Vineyard near Navarro and in Donnelly Creek near Boonville. Yields were small in 2015, and the fruit was more concentrated than in prior vintages. The grapes were harvested at 23.8 degrees Brix and whole-cluster pressed, with fermentation equally split between 900-gallon French oak tank, neutral French barriques, and stainless tank.
It is moony and luminous, with the silky succulence of pome fruits and a glittery acid core that lights up the center of the wine. There is apple, pear, and quince. There is glorious, mouth-filling concentration and savoriness. And the spicy, golden-fruit aromatics, with their filigree of nut and honey, field herbs and night garden, add lift.
Pair it with medium- and long-aged cheeses, the wine’s fleshiness a counterpoint to the rich umami notes from longer affinage. Also brilliant with roasted poultry, fish in rich sauces, or as an ample, savory companion to vegan, vegetarian, and spiced world cuisine. It should not be served too cold.
14.1% abv | $25 (sample) | 1,300 cases produced