Winemaker Notes
What began in 2011 as a small experimental wine quickly blossomed into one of Left Coast’s most unique and popular wines. The fruit is crushed at extremely cold temperatures to ensure minimal coloration from the skins. The pure Pinot Noir juice is fermented in stainless steel and then aged on the lees. The result is a wine that bears the body and aromas of a classic Pinot Noir with the composition and brightness of white wine flavors.
 
Food Pairings
White Pinot pairs perfectly with grilled sockeye salmon, oysters, asparagus, and stone fruits. Soft gold/yellow in color displaying aromas of honeysuckle, vanilla shortbread and ripe pear. It’s palate is rich and round, with inviting flavors of dried apricots, peaches and cream and pineapple, finishing with a dry mineral finish. A simple snack of Rainier cherries and goat cheese is another ideal combination for this versatile wine