Left Foot Charley - Pinot Gris Skin Fermented
We fermented the lot with the skins as we would a red wine fermentation. Then, instead of pressing after a week or two, we let the wine age with the skins for 8 months in stainless steel, then neutral oak puncheons for 10 weeks. Keep in mind that the skins of Gris are a raspberry color. The color is not very stable typically but when it has that long to bind with the tannins it creates a peculiar hue. The oxygen that inevitably creeps in further tints this and we end up with a beautiful orange colored wine. The skins absolutely dominate the aromas and palate. It has tea-like qualities with a striking earthy spice. This is not your traditional white wine. Think of it more like a light red wine.
- About the Winemaker
- Tasting Notes
- Pairings
Left Foot Charley was created in 2004. Winemaker Bryan Ulbrich was called to a favorite vineyard which had been recently sold to a new owner. It was sliding quickly into a state of disaster. The excessive growth, negligent canopy management, and impending powdery mildew attack were too much to bear. With the somewhat bridled, yet honest support of his wife Jennifer, they canceled their vacation to work in this vineyard and save the Riesling. In exchange, they were able to harvest a small crop and create their first dry Riesling.
Tea leaf, spice, firm tannin, soft acidity
Poultry, Lean Fish
About the Winemaker
Left Foot Charley was created in 2004. Winemaker Bryan Ulbrich was called to a favorite vineyard which had been recently sold to a new owner. It was sliding quickly into a state of disaster. The excessive growth, negligent canopy management, and impending powdery mildew attack were too much to bear. With the somewhat bridled, yet honest support of his wife Jennifer, they canceled their vacation to work in this vineyard and save the Riesling. In exchange, they were able to harvest a small crop and create their first dry Riesling.
Tasting Notes
Tea leaf, spice, firm tannin, soft acidity
Pairings
Poultry, Lean Fish