Vinification
The Pinot Gris grapes were hand picked and transported to Arizona Stronghold in Camp Verde, Arizona for vinification. The whole cluster grapes were foot tread and left on the skins overnight to begin fermenting with native yeasts before being pressed to a stainless steel tank. The wine finished fermenting after 12 days and was aged for 7 months in tank. Racked twice, unfined, unfiltered with only 20 ppm of added SO2 at bottling.Expression
White peaches, crushed gravel, lemon zest & even a hint of cantaloupe define the aromatics of this wine. On the palate, the wine is juicy, fresh and slightly peachy.It is truly expressive of the high desert Hassayampa terroir as it undergoes a spontaneous native yeast fermentation with minimal intervention during the winemaking process. Think chuggable, Arizona Pinot Gris that can be crushed easily with friends at any time of the day.Vineyard
Hassayampa Vineyard & Farm was established in 2012 on 140 acres along the Hassayampa River near Kirkland, Arizona. The property consists of a farmstead cheese creamery, a 12 acre vineyard and a fruit and nut orchard. They use sustainable grape growing practices that include Integrated Pest Management, OMRI (organic) approved pesticides, cover cropping, and minimal tillage.The Grapes
The Pinot Gris vines are grown in the high desert, 3,800 feet above sea level near the Hassayampa River. Alluvial deposits of volcanic and sedimentary minerals combined with extreme diurnal shifts of hot days and cool nights allow the grapes to preserve aromas and natural acidity.Contact Gris 2023
VARIETY Pinot Gris
BRIX at Harvest 19
PH in Bottle 3.55
LOCATION Walnut Grove, Arizona
VINEYARD Hassaympa Vineyard and Farm
SOIL TYPE Alluvial deposits of volcanic and sedimentary minerals
PRODUCTION 70 cases
ALCOHOL 10%