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| Vinification 2006 was an abundant vintage with a long warm ideal growing season. Acid levels were slightly higher than previous years so look for these wines to pair very well with multiple choices of cuisine. | |||||||||||||||||||||||
| Winemaking The fruit for this Pinot gris was gently crushed and underwent 50% barrel fermentation in 30% new french oak to enhance flavour develpoment. Malolactic fermentation was avoided to preserve the fresh fruit character. 50% of the wine underwent 9 months of oak aging in predominently new oak and the other 50% was stainless steel fermented. | |||||||||||||||||||||||
| Aroma / Bouquet / Nose The color is golden with light pink salmon overtones. A rich complex nose follows with peach, apricot and fresh bread, which are highlighted by hints of beautifully integrated oak. | |||||||||||||||||||||||
| Food and Wine Pairing Classic pairing with shellfish, or salmon dishes. Try cooking mussels and clams in garlic and shallots, add a tablespoon of butter, some Pinot Gris, fresh herbs and a splash of whipping cream. Be sure to have garlic bread for dipping in the delicious sauce. | |||||||||||||||||||||||
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| *Please check with your provincial liquor board or wine retailer for current prices and availability. Prices may vary from province to province. |
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