Pinot Grigio

PRODUCTION NOTES: The 2018 vintage was full of wild swings. It began as one the warmest seasons in the last 20 years, then came to a halt at the end of September. This helped the vintage maintain acidity typical of Leelanau county wines.This was the first crop from the Matheson Vineyard. The fruit was crushed and spent a few hours on the skins before pressing to extract more subtle flavors and aromatics. Fruit was fermented cool and spent minimal time on lees.

WINEMAKER TASTING NOTES: The nose is a traditional “Limon”, blood-orange, with honied white blossoms. As it swirls in the glass no one fruit essence makes itself more blatantly obvious than the others. The acid provides plenty of structure to cut through the fat of most dishes, while the touch of residual sugar allows it to be consumed on its own.

PRODUCTION: Crushed with 2 hours of skin soak. All lots fermented together. Stopped with a minimal amount of residual sugar. Aged in stainless steel for 5 months.