Trousseau Gris (Gray Riesling)
ALC. 12.4%
The grapes are foot treaded and left on the skins whole cluster for about a week. Usually this would be called a cold soak, but this pushes beyond, just teasing into fermentation. Extending the time on the skins further to maximize extraction while still in its aqueous state. Then pressed, fermented and aged in neutral puncheon and barrel for 6 months. The skins lend a visual touch of their peachy color but more importantly texture, phenolics and aromatic complexity.
A heady blend of pomelo, summer melon, stone fruit, mustard flower, tea and sweet earth all weave with finessed length and elegant palate presence
Trousseau Gris (Gray Riesling) ALC. 12.4% The grapes are foot treaded and left on the skins whole cluster for about a week. Usually this would be called a cold soak, but this pushes beyond, just teasing into fermentation. Extending the time on the skins further to maximize extraction while still in its aqueous state. Then pressed, fermented and aged in neutral puncheon and barrel for 6 months. The skins lend a visual touch of their peachy color but more importantly texture, phenolics and aromatic complexity. A heady blend of pomelo, summer melon, stone fruit, mustard flower, tea and sweet earth all weave with finessed length and elegant palate presence
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