Our Sonoma County Pinot Gris has ripe-peach, pear and apricot infused aromas, with a luscious mouth-feel. Though easily an everyday wine, it also pairs well with sophisticated foods like Foie Gras, grilled prawns and poached fish. This wine is exceptionally ripe and balanced, and is lovely when served as an apéritif. Cline Cellars Pinot Gris has been called grilled salmons best friend.
The Pinot Gris grape is the first white grape harvested from our Los Carneros estate. A Pinot Noir mutation, the grape is blue-gray in color even when ripe. It is gently pressed to extract only the purest free-run juice. Four separate lots were used in fermentation experiments. Three inoculated with different yeast strains and one tank fermented with wild yeast. After numerous blending trials, the final blend was found to have even more character appeal. The juice was cold fermented to dryness. We chose to block malolactic fermentation to maintain it's lively acidity. Sixteen percent of the wine was barrel aged for 2-3 months in new French oak puncheons to add roundness to the wine.