Vin Gris is a generic French term for any white wine made from a red grape.The process is pretty straightforward. The grapes are crushed and the juice is bled off the skins almost immediately, picking up enough color to produce a wine with a light hue and delicate flavors and aromas of flowers and red fruit. In an effort to continually improve and reinvent ourselves, we’ve decided to improve and reinvent our Vin Gris Rosé. With the release of our 2019 iteration of this wine, we’ve chosen to try using a new variety. It’s not that the old variety, Pinot Noir, was anything but really good, it’s just that we wanted to try something a little different this time and see how it turned out.
So we humbly present to you our new 2019 Vin Gris of Malbec. These grapes were picked right at 22º brix and taken directly to press, unlike the Rosé of Pinot Noir which required a few hours of juice to crushed grape contact time for color. We pressed the grapes right on top of freshly pressed Vermentino and Grenache Blanc skins, which we hoped might add a little floral something-or-other to the finished wine. Who knows? What we DO know is that the wine turned out to be totally bitchin’, dude. It’s a shade darker than other Vin Gris wines we’ve made, but I know that means it will keep its color and flavor for a longer period of time. We used the reductive Côtes de Provence protocol to make this wine. That meant anaerobic processing and a long, cool fermentation finished with extended lees aging. The wine is fairly rich and has really bright acidity and lovely citrus, strawberry, and floral notes. This is your summer chug-a-lug pool wine.
Santé you crazy LaZarrelettes!!!