"Big ol' experimental field blend here. We essentially made five lots of wine, and then blended them all together in the spring, then bottled in the late summer. Andrew Beckham from Beckham estate made us two amphora to bring in to our production. We took one and filled it with destemmed Pinot gris, and left it on the skins for 9 months. We did the same with the blend of Ribolla/Tocai. After each were pressed off the skins, they were aged in Neutral oak until assembly. In addition to those, we did a ~30 day skin contact in open fermenter of Pinot gris, and another of Ribolla/Tocai. Lastly, we also did direct press some Pinot Gris, which was fermented and aged in neutral oak. The lots were all blended together in the late spring, and returned to barrel. The wine was then bottled in August unfined, and unfiltered." -Maloof Wines
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