This Pinot Gris is fermented on the skins, then aged in neutral oak for a year-and-a-half. It's a dusty rose in hue, and its tart rhubarb fruit is speckled with peppery spice. The time on skins seems to have amped up the tannins past optimal balance. This is a one-of-a-kind style of Pinot Gris.
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.