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Wild Horse Pinot Gris 750ml

$21.99 $16.99

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Wine Specs Vintage2014 VarietalPinot Gris AppellationCentral Coast Acid5.6 g/L pH3.26 Aging20% Barrel Aged, 0% New Oak Residual Sugar4.2 g/L Alcohol %13.5 TASTING NOTES 83% Pinot Gris, 7% Chardonnay, 6% Malvasia Bianca, 2% Verdelho, 2% Orange Muscat Our 2014 Pinot Gris is a delightfully rich, complex wine with aromas and flavors of pineapple, citrus, white peach, and Golden Delicious apples. It's rich and succulent, with bright acidity that leads to a lingering, delicious finish. VINEYARD NOTES Sourcing from over 4 million acres along California's Central Coast, Wild Horse has the luxury of choosing from the finest vineyards year after year to produce consistently outstanding wine. From Santa Barbara County to Monterey, our vineyards are exposed to a variety of climate and soil conditions, ultimately leading to a spice rack of different aromas and flavors. WINEMAKER NOTES This is the inaugural blend of Wild Horse Pinot Gris. Since our flagship wine is Pinot Noir, it seems fitting that we should create a Pinot Gris, Pinot Noir's "mutant clone." Our Pinot Gris is made in the slightest off-dry style in a fresh, bright fashion with just enough weight on the mid-palate for richness and utmost succulence. All grapes were picked in the early morning hours to assure coolness upon their arrival at the winery. The grapes were delivered directly to press and gently squeezed to get the tastiest juice. Press fraction was separated from the free run and treated separately. After settling in tank overnight, the Pinot Gris juice was moved off of solids to another tank for yeasting. After 20-30 days of tank fermentation in stainless steel, 20% of the wine was transferred to neutral French oak for 5 months to provide some texture to the mouthfeel of the blend. This blend was meticulously assembled and contains several varietal components: Pinot Gris, Chardonnay, Malvasia Bianca, Verdelho, and Orange Muscat. Each varietal plays an important part to the blend. FOOD PAIRINGS Pair with brie, grilled red snapper, a refreshing grapefruit and arugula salad, or as an aperitif.

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