Pinot blanc and Pinot gris are the result of natural mutations of Pinot noir and are thus closely related. The entire Pinot family ripens beautifully in Oregon because our climate is ideally suited to their growing needs. Mark began producing Pinot blanc in his tenth vintage because he believed it would be an exceptional match for shellfish. Its fruit highlights the natural "sweetness" of those foods. Mark decided to barrel ferment a small portion and age the wine on its lees to balance the full texture of many seafood dishes. Demand for our Pinot blanc has grown steadily. Our Alsatian style Pinot blanc produces a wine with texture and ripe fruit flavors. It is fermented 21% in barrel and 79% in tank and aged for eight months on the lees.
Crop Level: 6.2 tons/acre
Bottled: June 2016