Nose
Mike Dunne "No thin Pinot Grigio. Must be the challenge of growing vitis vinifera grapes in such a fiercely cold climate that accounts for a Pinot Grigio of unusual spine, weight and fortitude, all without sacrificing the grape's fruity magic. The result is a buoyant, lemony, and rarely layered Pinot Grigio with the poise to accompany a range of foods from the simple delight of raw oysters to complicated crab cakes with red-pepper remoulade."
Palate
Peppy acidity
Growing Conditions
Pinot Grigio grows exceptionally well on our Matheson Farm and Kulpa Farms - about 20 miles apart on the Leelanau Peninsula. Sandy soils push the vines creating a mature fruit that ripens in early to mid-October each year.
Harvest
Hand harvested
Food Pairing
Seafood, even rich white sauces that are a perfect match for the peppy acidity.
