2007 Russian River Valley Pinot Gris
Pinot Gris produces a white wine with a varied hue, extending from a pale green to straw to a rose color. The wine style ranges from crisp, light and dry, such as those produced in northern Italy (where Pinot Gris is called Pinot Grigio), to richly, textured, aromatic wines from France's Alsace region (where Pinot Gris is called Tokay d'Alsace).
At Inman Family Wines we craft a stylish and distinctly individualistic Pinot Gris that represents the unique growing conditions of the Russian River Valley. Our cool region and well-drained soils ripen the grapes slowly, allowing fully mature flavors to develop while preserving a crisp, elegance.
Its delicate aromas, attractive flavors, opulent texture and balanced acidity make Pinot Gris an ideal food wine. The wine pairs nicely with vegetable dishes, appetizers and simply prepared fish such as salmon and halibut and shellfish, particularly crab and scallops. Pinot Gris' good acidity and slightly spicy characteristics complement the herbs and spices found in Thai and Indian cuisine.
Winemaker's Notes:
| | Inman Family 2007 Russian River Valley Pinot Gris | | Appellation: | Russian River Valley, Sonoma County | | Fruit Sources: | 61% Saralee's Vineyard
39% Olivet Grange Vineyard | | Harvest Data: | 2007 was a lovely, even growing year, and once again the fruit for the Inman Family Russian River Valley Pinot Gris wine was sourced from Saralee’s Vineyard and Olivet Grange Vineyard. We harvested both vineyards by hand early on August 30, 2007. An extra clean pick, meant we could go straight to press with the whole clusters from both vineyards.
22.1 Brix
0.759 T.A.
3.22 pH
| | Winemaking: | BRIX was 22.1 for the combined fruit from Saralee’s and Olivet Grange, which were pressed together. Once the whole clusters were pressed, the juice was cold-settled overnight. The wine was barrel fermented in 79-gallon stainless steel barrels using an Alsatian yeast strain 58W3 and GoFerm was added to aid the yeast during rehydration to supply nutrients, vitamins and minerals to ensure healthly yeast and a successful fermentation. Maximum temperature during fermentation was recorded at 74 degrees F. At the end of primary fermentation, 3 barrels were inoculated with malolactic bacteria (Enoferm Alpha). The wine rested on its lees and had weekly batonage until the New Year, when it was racked clean to tank for cold stabilization. It was crossflow filtered prior to bottling with screwcap closures on January 22, 2008. 375 cases were produced. The wine was not fined, and it is suitable for vegans. | | Wine Facts: | 13.1% alcohol
0.67 T.A.
3.3 pH
375 12-packs of 750ml | Tasting Notes:
| | Color: | Pale straw | | Aroma: | Citrus, mineral and pear | | Flavor: | The wine is well balanced, clean and refreshing. Typical of Pinot Gris, it is showing stone fruit and a zesty citrus tang on the palate and finishes with a flinty mineral character. The mouthfeel is generous for a Pinot Gris and the finish is long. Comparing this to past vintages it is very consistent with past vintages, although it is slightly leaner than the 2006, showing now more like the 2004 did when first released. |
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