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Wine Specs
Vintage
2018
Varietal
White Blend
Appellation
Old Mission Peninsula
Vineyard Designation
Neeson
Residual Sugar
0%
Alcohol %
12.2

2018 Pinot Bianco

ALMOND. SKIN-CONTACT. STRUCTURED.
In Stock
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$36.00
/ btl
SKU: 2018pb

Cases: 208

Philosophy
The core of our 2018 Pinot Bianco lies in its textural quality rather than showy aromatics—indicative of Winemaker Sean O’Keefe’s focus on the subtle interplay of lees, skin contact, acidity, and structure. The strategic decision to let this vintage’s increased amount of Tocai Friulano remain on skin for 60 days was successful in allowing tannic structure to both build and soften over time, allowing the wine to adopt an interesting roundness and flavor profile. This process is a continuation of our exploration into skin contact white wines, like our Bestiary Ramato.

Flavor Notes
Pinot Bianco is one of the standout grape varieties grown in Northern Michigan, and can often veer into a fruity territory with hints of banana. Aiming for a more delicate and complex expression of the grape, O’Keefe added Chardonnay and Tocai Friulano to help fill out the blend. Notes of almond and light vanilla from the Italian Friulano grape meet a brightness from the Chardonnay, creating a pleasantly refreshing nutty flavor. While featuring rounded texture on the mid palate, this vintage ends with a crisp, clean finish.

Vinification
The Chardonnay, an early ripening grape, was harvested first on September 28th 2018. Due to a cooler fall with late warm days, both the Pinot Bianco and Tocai Friulano were picked on October 4th. The Chardonnay and Pinot Bianco began fermentation in stainless steel, with the Chardonnay transferring to neutral oak after undergoing malolactic fermentation. Meanwhile, the Friulano fermented for 60 days on the skin in a small bin, undergoing hand punchdowns once a day to mix skins back into the fermenting juice. After several weeks, the cap fell back into the juice and remained submerged for roughly two weeks longer, undergoing malolactic fermentation and softening its tannins. All three grapes fermented on their lees, remaining so until racking on July 26th, 2019. Bottling occurred shortly after on August 6th.

Pairing
Pinot Bianco’s fuller body allows it to stand up to rich and creamy dishes. We recommend pairing with an herbed roasted chicken and white sauce—try fettuccine alfredo with shallots and mushrooms.

Cellaring
The skin contact and lees aging allows the blend to age nicely through 2026, with its prime between now and 2022. 

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