My focus is to produce Pinot gris made in the style of Alsace. These wines are known for their textural complexity; the way the wine feels and moves inside your mouth. Pinot gris intrigues me because of its unique spiciness. By picking late and harvesting at full ripeness, Pinot gris's signature spice component of Pinot gris is fully revealed.
The 2009 Pinot gris, Vitae Springs Vineyard has concentrated spice notes and a sense of chili pepper-like heat along with Asian pear, kiwi, orange peel and sweet citrus blossom aromas. Apple, pear, white flowers and pie spice flavors evolve into minerality. Backed by fresh acidity, its fruit is balanced with spice and minerals. Completely dry, it is both textural and persistent in the mouth. Bottled in late June with a bit of CO2, its fruit will continue to evolve for many months. It is a great match for salmon, pork, fish, and Asian-influenced foods and dishes with spicy notes.