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New Release

Tawny Pinot Gris 2018

New Release
Our Tawny Pinot Gris dessert wine is made in the traditional Port method and aged for 2 years in French oak barrels.

Pale amber in color, this wine has aged to express dried apricots, roasted hazelnuts, and orange marmalade. Delicately creamy with sweet spice and caramel leaves you feeling warm.

Pair with Blue Cheeses, Nuts, Desserts with Dried Fruits or Nuts, Baked Apples, Baked Pears.

Please note, we can only ship this wine to the following states: AZ, CA, CO, DC, FL, ID, IN, IA, MD, MA, MN, MO, NV, NH, NM, NY, NC, ND, OR, PA, TN, TX, WA, WI, and WY.
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Wine Specs

Vintage 2018
Varietal Other
Residual sugar 7.9%
AGING Two years in French oak barrels.
Alcohol % 18

Profile


TASTING NOTES

Pale amber in color, this wine has aged to express dried apricots, roasted hazelnuts, and orange marmalade. Delicately creamy with sweet spice and caramel leaves you feeling warm.


VINEYARD NOTES

Pinot Gris was first brought to the Finger Lakes by our founder. Our current plots on our Keuka vineyard were planted in 1997, 1999, and 2002 on 18-15 rootstocks. Vineyards on our Keuka estate are shallow, shale-based soils which adds minerality, acidity, and elegance. Pinot Gris was planted in 2012 on our Seneca estate vineyard located in Hector, New York, in the warmest mesoclimate in the Finger Lakes known as the ‘Banana Belt’. Temperatures here are a few degrees warmer than Keuka thus providing riper fruit notes. Soils on Seneca are characterized by deep honeoye silt loam. A small portion of the grapes come from Eric Volz Vineyard, just north across the road from Dr. Konstantin Frank’s plantings on Keuka Lake. Pinot Gris was planted in 1990. This vineyard is managed by Eric Volz, current Vineyard Manager for the winery, who worked alongside his father Walter and grandfather, Dr. Konstantin Frank. Soils here are shallow with high natural acidity and high amounts of shale. The vines are planted on 3309 rootstocks.


WINEMAKER NOTES

Our Tawny Pinot Gris is made in the traditional Port method. Neutral grape spirit is added to the wine early during fermentation. This addition stops fermentation resulting in a wine higher in alcohol and sweet.


VINIFICATION

De-Stemmed. Direct Press.

VESSEL

Stainless Steel. Temperature Controlled.

FERMENTATION

Traditional. Fortified Early During Fermentation.

ÉLEVAGE

Two Years Aging. Older French Oak Barrels.

CASES PRODUCED

117 6-Packs

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