2021 St. Reginald Parish Disco Nap

30 day skin-maceration of Trousseau and Pinot Gris

Winemaking: Whole cluster Pinot Gris is put to one 3000LT concrete cube and one 3000LT and then the Trousseau portion is directly pressed and pumped into the tanks holding the Pinot Gris, effectively submerging the Pinot Gris, creating an anaerobic fermentation similar to that of a traditional carbonic fermentation. Free run juice is drained and fruit is pressed off after 21 days in tank. Élevage was 11 months in 50% new French oak and 50% neutral French oak. Racked to stainless and bottled small with an SO2 addition. 6 months of bottle rest prior to release.

Clean, juicy, stone fruits