An interesting experiment, this Pinot Gris is fermented on the skins, then aged in neutral oak for six months. It's a pale rose color, and the skin contact has resulted in some quite puckery phenolics. The barrel aging helps round it out, though it remains almost sour, with light, astringent strawberry fruit.
Paul Gregutt is a Contributing Editor for Wine Enthusiast magazine, a founding member of the magazine’s Tasting Panel, and reviews the wines of Oregon and Canada. The author of the critically-acclaimed Washington Wines & Wineries—The Essential Guide, he consulted on the Pacific Northwest entries in current versions of The World Atlas of Wine and The Oxford Companion to Wine.Email: firstname.lastname@example.org.