2016 Maresh Vineyard Pinot Gris

2016-Maresh-Vineyard-Pinot-Gris-1200.jpg
2016-Maresh-Vineyard-Pinot-Gris-1200.jpg

2016 Maresh Vineyard Pinot Gris

24.00

I am happy to introduce yet another new bottling: the Maresh Vineyard Pinot Gris. These self-rooted vines were planted in 1991 on the northeast corner of the farm facing Mt. Hood, and the energy there is joyful and beautiful.

The truth is that at home I drink mostly white wines, and I miss very much producing them. I love Pinot noir, because to me it is a white red wine that tells the truth like nothing else on this earth. That said, this wine is not white at all, but pink. Pinot gris is not one of my favorites, and I wonder why. All of these years tasting the fruit in the vineyard, I have found nothing but delight. But this is Maresh Vineyard, and I know that that alone is enough to produce a Gris that I might like. I wondered before deciding how to approach it whether this dark pink Pinot grape really wants to be pressed off of its skins right after picking. Its true nature just might be that of a dark pink wine. That is why I fermented it on its skins. I might have gone a little too far fermenting it 100% whole cluster. In fact, I fermented it exactly like I ferment my Pinot. It was fermented in two macrobin fermentors. I did one pigeage a day, and pressed to taste at dryness. After settling, though, I racked it into a concrete amphora tank for élevage until bottling, and I allowed a natural, complete malolactic fermentation.

In 2017, I’ll ferment it the same way except without the stems.

Depending on the lighting, the colour is either deep pink or medium peachy-pink like a sunset. It is very clear and light-reflecting, bordering on effulgent. At this time (July 2017), it smells like peaches and peach skins. I love the nose. There is both the fruit and the good kind of green that is that of something living and fresh. It is rather minerally and saline, too, and this is certainly not a fruit forward, tooty fruity fruit bomb by a long stretch. In the mouth, the fruit is there, but the frame can sometimes deliver a sucker punch, depending on one’s palate and sensibilities. I seem to notice this a lot more than anyone who has tried it so far. In six months or so, the fruit will emerge more fully from behind the frame, the minerals, and the slight salinity. The texture is classically Maresh Vineyard silky, and the finish is long. It is best served chilled.

Appellation: Dundee Hills A.V.A.

Picking Date:  12 September 2016

Élevage: custom-made concrete amphora tank

Bottling Date: 20 June 2017

Alcohol: 12.5 %

Cases Produced: 135

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