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2006 Pinot Blanc • Russian River Valley
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This fruit-driven wine is abundant with floral, melon and apple aromas with similar flavors on the palate. From the clay loam soils in the Russian River Valley, this wine displays the best of the Trinitas factors – sun, soil and human influences - in which it is grown. Winemaking: Picked at 24° Brix natural sugar, this wine was fermented in stainless steel and rested in neutral oak for three months (for clarification) resulting in a clean wine with good acidity (no malo-lactic fermentation). We used a low inoculum level of CY-3079 yeast which insured a long and slow fermentation. This yeast is an excellent strain for emphasizing the fruit characteristics, especially in white wines. Our Pinot Blanc is dry but has weight and richness from extended contact with its secondary yeast lees and its relative ripeness.  "Sometimes Pinot Blanc resembles Chardonnay, but this crisp, minerally, citrusy wine strikes a different pose. It does have a rich, creamy mouthfeel, which gives it a full-bodied mouthfeel, but it has a dry, steely character that makes it far friendlier with food than a fat, buttery Chard." - Wine Enthusiast  - 2008 Hilton Head Fine Wine Competition South Carolina |
