Inspired by the Oakridge kitchen garden at Oakridge, this fun skin fermented Gris is a collaboration between Oakridge Restaurant’s executive chef Matt Stone and Oakridge senior winemaker Tim Perrin.
A vibrant rose pink with a coral hue, slightly turbid.
On the nose there is lifted fruit aromas of red apple, pear and pomegranate with hints of rose floral. The palate is lushly fruited and juicy with red apple skin, pear flesh and lychee flavors cascading their way along a vibrant line of acidity. The fruits are complemented by a positive tannin line which provides texture and complexity.
95 points from Wine Front!
Winner of the 2019 Drink Easy awards!
Destemmed to fermenter for natural fermentation.
Fermenters were sealed and the wine was held on skins for a period of two months with no intervention. The must was then pressed directly to old French oak casks for
settling for an additional two months before being racked and bottled with no filtration, only a small
Sulphur addition has been made to this wine.
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