Harvest Brix: 22.4
The wine begins with pleasant aromas of honey tinged fruit, primarily peach, apricot and a little pear. Sur lee aging with monthly bâtonnage adds a soft, round texture to the mouthfeel. A rich layered Pinot Gris with aromas of peach, pear, apple strudel, honey, cantaloupe, and fresh bread. The mouthfeel is full and textured from the lees aging in the barrels.
Pork, chicken, sausage, bratwurst, aged cheese, pasta with lemon cream sauces.
Moderate vintage gave the minimal crop ripe flavors of cantaloupe and peach along with soft acid profile.
Ripe fruit from all of our Pinot Gris vineyards that was barrel fermented together from this sparse vintage. A full malolactic fermentation and monthly bâtonnage gave this wine a creamy mouthfeel and complex nose.
(vintage year on image of wine may be a prior year)
Review by Carlo DeVito, author of East Coast Wineries
Chateau Chantal Pinot Gris Proprietor's Reserve 2016 is an amazing wine. The grapes were picked at 22.4 Brix at harvest. The wine experienced sur leeaging with monthly bâtonnage in oak barrels. It went through full malolactic fermentation and monthly bâtonnage stirrings. The result is a big mouthful of tropical fruit with green apple, ripe pear, honey, and apricot and peach and a hint of pineapple. This was a very, very special wine. Terrific mouthfeel and super finish, with nice acidity and long, long lingering fruit. Amazing. A big white wine, but refined and complex! Absolutely lovely!
Fish in a citrus pearl sauce served with Proprietor’s Reserve Pinot Gris
2 navel oranges
1 large grapefruit
Four 6-ounce white fish, tilapia, or halibut fillets, skin removed
1 tablespoon extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
1 tablespoon cold unsalted butter
1/8 tsp Anchovy paste (optional)
1/8 cup brown sugar (optional)
1/8 cup fresh mint chopped (optional)
1/8 cup fresh basil chopped (optional)
Using a sharp knife, peel 1 of the oranges, removing all of the bitter white pith, then cut in between the membranes to release the sections. Using a fork, gently break up the sections into pearls; you will need 2 tablespoons. Repeat with 2 sections of the grapefruit to yield 2 tablespoons of pearls, and with the lime to yield 1 tablespoon of pearls. Juice the remaining orange and grapefruit to yield 1/2 cup each of juice. In a small skillet, simmer the orange and grapefruit juices over moderately high heat until reduced by half, about 10 minutes. Light a grill. Brush the fish with olive oil and season with salt and pepper. Bake in oven at 425 for 8 minutes or until fish is done but not dry. Transfer to plates. Bring the reduced juice to a boil and add the citrus pearls and anchovy paste. Remove from the heat and whisk in the 1 tablespoon of olive oil, then the butter. Season with salt. (Optional add sugar, fresh mint and basil.) Spoon over the fish and serve.
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