80% Skin contact Pinot Gris, 20% Barrel fermented Riesling. by Maloof, Willamette Valley Oregon
The Pinot gris was fermented on the skins for 21 days. A small portion of that (20ish%) was fermented via carbonic maceration in a separate bin. The two lots were pressed off together and put into neutral oak. The Riesling was direct pressed, and fermented in neutral oak barrels. Once the Riesling went dry (January), eveything was blended and put back into barrel, where it went through ML.

Maloof 'Where Ya PJ's At?', Willamette Valley, OR