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La Crema Monterey Pinot Gris 2013 (Monterey County, California)
La Crema Monterey Pinot Gris 2013 (Monterey County, California)

Retail Price: $38.00
Artisan Wine Depot Price: $19.99
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Winery: La Crema
Varietal: 100% Pinot Gris
Region: Monterey County, California
Vintage: 2013
Bottle Size: 750 ml


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Notes from the Winemaker:

From our home in the Russian River Valley, La Crema has pioneered cool-climate artisan winemaking, exploring the vineyards of California's finest coastal growing regions where cooling coastal wind and fog allow the grapes to ripen slowly on the vine, developing complex aromas and flavors. This quest has led us north into the rugged hills of Mendocino and south along the wind-swept slopes of Los Carneros. Our Monterey wines come from the cool benchlands of this coastal appellation, where bright, fruit-filled Pinot Gris makes an exciting addition to our portfolio.

“The 2013 vintage opens with bright aromas of lemon zest, complemented by more subtle notes of honeysuckle, Asian pear and spice. The balanced, broad palate is layered with avors of ripe apricot, lemon drop and cantaloupe, with Monterey’s classic mi neral undertones of wet riverstone.” - ELIZABETH GRANT-DOUGLAS, WINEMAKER

The 2013 vintage in Monterey was exceptionally smooth right from the start, with excellent early spring weather during set, followed by a long, mild growing season. The grapes were able to ripen slowly and evenly. Monterey’s typical afternoon winds arrived just a bit later in the day than normal, giving the fruit an additional hour or so to ripen each day, a boon in this cool, challenging area. At harvest times, grapes were harvested at perfect ripeness with balanced acidity and exceptional concentration of flavor.

This vintage includes fruit from our estate Rancho Tierra and Valley View vineyards, as well as select neighboring growers. Fru it was gently hand-harvested at night and during the coolest part of the morning at 23-25º Brix. At the winery, the Pinot Gris was gently pressed and fermented cold in 100% stainless steel to capture the vibrant fresh fruit character. Press fractions were se perated to keep the light press juice from the more instense, harder press lots. The lots were fermented separately to full dryness, ta king nearly a month to complete fermentation. Just after primary fermentation, the wine was sulfured for stability and racked to pre vent malolactic fermentation, once again preserving the fresh quality of the wine.

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