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The Forager Vin Gris 2017
 
Item #:
2263152-1

The Forager Vin Gris 2017
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FORAGER Vin Gris celebrates the tradition of the best dry rosés of Europe. Made from classic rosé varieties, it shows delicate pale salmon color, subtle floral tones and a dry finish.

Vineyard Notes
The complexity and depth of our 2017 Vin Gris comes from two clonal selections grown in the Redwood Valley of Mendocino, a terrific spot for exemplary Syrah and Grenache. These sites were planted in the region's iconic red soils over 20 years ago are are hand-pruned and hand-picked.
Winemaker Notes
Hand-harvested at night between September 2 and 6 at an average Brix of 21.8, the compact Grenache and Syrah bunches were gently whole-cluster pressed and had almost zero skin contact. The delivered delicacy, low alcohol and a very pale orange-pink color to the juice to settle and ferment. After cold settling, it was racked and fermentation began naturally and was completed with prevailing “native” yeasts at low temperature. Fermentation took 24 days and subsequent tank maturation took place at very low temperatures, again capturing aromatic delicacy. Half the lot was aged 30 days on lees. We bottled in December 2017.

FORAGER Vin Gris celebrates the tradition of the best dry rosés of Europe. Made from classic rosé varieties, it shows delicate pale salmon color, subtle floral tones and a dry finish.

Vineyard Notes
The complexity and depth of our 2017 Vin Gris comes from two clonal selections grown in the Redwood Valley of Mendocino, a terrific spot for exemplary Syrah and Grenache. These sites were planted in the region's iconic red soils over 20 years ago are are hand-pruned and hand-picked.
Winemaker Notes
Hand-harvested at night between September 2 and 6 at an average Brix of 21.8, the compact Grenache and Syrah bunches were gently whole-cluster pressed and had almost zero skin contact. The delivered delicacy, low alcohol and a very pale orange-pink color to the juice to settle and ferment. After cold settling, it was racked and fermentation began naturally and was completed with prevailing “native” yeasts at low temperature. Fermentation took 24 days and subsequent tank maturation took place at very low temperatures, again capturing aromatic delicacy. Half the lot was aged 30 days on lees. We bottled in December 2017.

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