Aurosa is an intriguing wine of uncommon methodology. I grow the pinot gris for this wine more like a high end pinot noir, employing more sun exposure to the clusters and shoot positioning throughout the growing season. This ensures a thickening of the skins and allows a fuller spectrum of flavor and aromatic development. Conversely, the yields are elevated to increase acidity, repress sugars, and lengthen hang time. The increased crop loads helps to retain a framework of minerality and acidity.
The fruit is gently crushed and left on the skins for 36 hours before being pressed, barrel fermented, and resting on lees for 5 months. The lees are frequently stirred throughout this final period to build layers of texture and intrigue.
Aurosa showcases a charming light copper color and unique hibiscus tea and rose hip tones. Slight wisps of lavender, violets, and tea rose intermingle with citrus, river stone, and steel. A layered texture compliments the dancing lacework of this intriguing pinot gris.