About fifty percent of the grapes for our 2008 Pinot Gris came from our own vineyards, with the balance coming from neighboring vineyards in the Dundee Hills. They were not de-stemmed or crushed, but pressed as whole clusters and given a slow, cool stainless steel tank fermentation lasting about two weeks. This was followed by an extended period of lees contact prior to blending and bottling in February of 2009. Now, at about four months post-bottling, this wine is opening up to show some development and complexity – mineral, stony, earth, citrus, and spice aromas, with flavors of apricot, peach, and fig. The mouthfeel is crisp, dry, and refreshing, but also rich, concentrated, and creamy, with a long, lush finish. Our Pinot Gris has exceptional long-term aging potential and should, if properly cellared, continue to evolve and develop beautifully over the next five to ten years.