The core of our 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. Keeping the Tocai Friulano on skin for 54 days was successful in allowing tannins to both build and soften over time, granting the wine an interesting roundness and flavor profile.
Pinot Bianco is one of the standout white grape varieties grown in Northern Michigan, featuring bright lemon zest and pear. Aiming for a more delicate, complex expression, O’Keefe added Tocai Friulano to fill things out. Notes of almond and light vanilla from the Italian Friulano create a pleasant nutty flavor. While featuring rounded texture on the mid palate, this vintage ends with a crisp, clean finish.
The Pinot Bianco was harvested on October 20th, 2021, and began fermentation in a stainless steel tank. Racked on November 8th into an oak Stück, it aged on its lees and underwent malolactic fermentation. The Tocai Friulano was harvested October 14th and fermented in a small bin, on skin, for 54 days until December 6th. After undergoing hand punchdowns once a day to mix the skins back into the fermenting juice, the grape skin cap eventually fell back into the juice and remained submerged for roughly two weeks longer, undergoing malolactic fermentation and softening its tannins. The Friulano was transferred to stainless steel drums to age. The Bianco and Friulano were both racked and blended on September 8th, 2022 with bottling occurring shortly after on the 21st.
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.
This wine will age nicely through 2027, due to skin contact and lees aging.