The Fossil & Fawn Willamette Valley Pinot Gris reveals notes of red currant, cascara, sandalwood, leather, Campari

We have been making Pinot gris as a “red wine” before it was cool (~2014). A genetic variant of Pinot noir, yet too-often misunderstood, Pinot gris gets to show off its full potential when macerated on its (pigmented!) skins. We treat it no differently than our Pinot noir in the cellar, getting a full nine months of aging in mostly-neutral barrel. The result is striking: red currant, sandalwood, and a hint of orange peel.

Pinot Gris sourced from No Clos Radio (Tualatin Hills AVA) and Silvershot Vineyards (Eola-Amity Hills AVA). Non-certified organic farming practices, no-till.