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Serve with salads
Sick Trapper Keeper back label by the incomparable Jacqi Ko
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5 days of semi-carbonic maceration in stainless steel
Pressed to taste and separated into individual barrels during the press cycle with the lots of less pressure being reserved for sparkling wine and the lots of higher pressure and more color bleed being used for rosé
Pinot Gris Super Deluxe Cuvee Carbonic Maceration Pinot Noir Serve with saladsFeels: Wool Blankets, Fruit Cake with Walnuts, Autumn Leaves Pairs: Pork Roast, Butternut Squash, Mushrooms in Cream Sauce Techniques: 14 days of carbonic maceration in stainless steel, pressed to older, neutral flavored French oak. SO2 added after malolactic was complete. Assembled and racked to stainless steel two weeks before bottling without additional SO2. Serving Temperature: 45 55 Fahrenheit Viticulture: Farmed organic and Certified Organic by