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Twin Fin Pinot Grigio 2004
Blend one part crisp acidity, similar to Pinot Grigio from the old country (aka- Italy), with a dose of floral flavors and aromas similar to the Pinot Gris-style wines of Alsace. Twin Fin gives you the best of both worlds, California-style! After crushing, Twin Fin Pinot Grigio was fermented in 100% stainless steel at 55-degrees in order to retain all of its natural aromatics. This fermentation technique allows the wine's natural brightness and vibrancy to shine through. The addition of 10% Monterey County Gewürztraminer gives the Pinot Grigio a floral, lifted flavor that adds a little bit of complexity to the final blend.
By all means, feel free to enjoy this wine in its youth! This is a clean, crisp, fruit-driven wine that has all the earmarks of the perfect summertime quaffing white. Enjoy it with shrimp on the grill, a fresh salad or freshly shucked oysters.
“Twin Fin is all about fun: relaxed, and always comfortable,” says Sam. “Good wine is like those experiences that become memories, where the horizon signifies not an end, but a beginning—of the next wave, the next adventure, the next possibility. It’s where quality and personality, character and substance all meet in one bottle.”
Hugh and Sam are not what you’d expect from winemakers; these guys are better. While they both have impressive backgrounds – Hugh graduated from Australia’s top winemaking school and Sam has worked with wineries in all of the major wine regions of Australia – they also know how to have a good time. They really live in the spirit of the wine they create: people that work hard and play hard.
“We get the grapes from select vineyards along California’s Central Coast,” says Sam. “That gives us great wine quality, and a chance to travel to all the places we love to visit.” This winemaking duo makes six wines: Merlot, Shiraz, Cabernet Sauvignon, Chardonnay, Pinot Grigio and Pinot Noir. The wines are fresh and fruit-driven and offer tremendous quality for the price—just right for everything from beach barbecues to dinner with the in-laws. “The perfect night, the perfect friends and the perfect wine—it’s that easy with Twin Fin,” says Hugh.
Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredible range of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied. Plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.
Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon and Zinfandel. The Central Coast has carved out a niche with Rhône Blends blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California has to offer, any wine lover will find something to get excited about here.
Showing a unique rosy, purplish hue upon full ripeness, this “white” variety is actually born out of a mutation of Pinot noir. The grape boasts two versions of its name, as well as two generally distinct styles. In Italy, Pinot grigio achieves most success in the mountainous regions of Trentino and Alto Adige as well as in the neighboring Friuli—all in Italy’s northeast. France's Alsace and Oregon's Willamette Valley produce some of the world's most well-regarded Pinot gris wine. California produces both styles with success.
In the Glass
Pinot Gris is naturally low in acidity but full ripeness is necessary to achieve and showcase its signature flavors and aromas of stone fruit, citrus, honeysuckle, pear and almond. Alsatian styles are aromatic (think rose and honey), richly textured and sometimes relatively higher in alcohol compared to its Italian counterparts. As Pinot Grigio in Italy, the style is often much lighter, charming and fruit driven.
The viscosity of a typical Alsatian Pinot Gris allows it to fit in harmoniously with the region's rich foods like pork, charcuterie and foie gras. Pinot Grigio, on the other hand, with its lean, crisp, citrusy freshness, works well as an aperitif wine or with seafood and subtle chicken dishes.
Given the color of its berries and aromatic and characterful potential if cared for as it is allowed to fully ripen, the Pinot grigio variety is actually one that is commonly used to make "orange wines." An orange wine is a white wine made in the red wine method, i.e. with fermentation on its skins. This process leads to a wine with more ephemeral aromas, complexity on the palate and a pleasant, light orange hue.