Donkey & Goat - Pinot Gris (2019)
Tasting Note: This wine makes you pucker like biting into a barely-ripe apricot. Scented of preserved orange rind and woody like a mushroom foraging adventure. It tastes like hibiscus tea and blood orange, lemon pith and salt. Pairs well with wild pheasant, foraged mushrooms and Rachmaninov’s third movement in Cello Concerto in G Minor.
My favorite thing about this wine isn’t that it’s the Italian word for red-haired person. Nor is it because Pinot Gris is seldom seen wearing its skin so proudly. In my chicken scratch notes over a lunch of backyard pizza, it reads, “Tracey loves the mulberry tree.” Because in the time of urban Covid, you can hardly remember a tree so exotic. It’s a wine that jogs your memory of the passing of time because the Ramato can trace back two deviated life courses.
About the Winemaker:
Donkey & Goat Winery is owned and operated by Jared and Tracey Brandt in Berkeley, California. We make “natural wines” which is a term that covers both the vineyard and the cellar. That is what distinguishes natural wine– the extension of natural farming philosophies that drive the practices for sustainable, natural & biodynamic farming into the cellar.
Our wines are made from sustainably (or more) farmed vineyards in the Sierra Nevada, Mendocino and Napa. In the cellar nothing is removed and nothing is added save minimal effective sulphur. Sulphur is a contentious issue in the natural wine world. We have made wines with zero sulphur added but in general we do use minimum effective sulphur. Or we use as little as possible and our levels going into bottle fall within the predominant guideline for natural wines in Europe. Our wines are bottled without stabilization, fining or filtration. While not required, we include our ingredient list on our label which is remarkably short: grapes and minimal sulphur. We have made our wines in this manner since we created Donkey & Goat in 2004 and will continue to do so until we stop.