Compared to the prototypical Oregon Pinot Gris, this one may be a little more brisk and one dimensional. We expect them to be sharp and well defined, and this is no exception to that, but may be a little lacking in the fruit department. This one probably is a touch less complex and more acidic. It makes your mouth pucker pretty bad, as the acid raises straight to the top of the mouth, leading me to believe it lacks some of the structure necessary to hold it together deeper into the palate. I don't think there is any malolactic fermentation. Completely stainless. More high handed acid on the finish.
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