The Amity Pinot blanc was harvested from the over 50 year-old vines in the original section of the Amity Estate Vineyard on September 26. It was whole cluster pressed, with press fractions combined. Once it had been allowed to cold settle, a portion of the juice was racked clean to stainless steel and was fermented at 45-50F over a month to preserve aromatics. The remaining juice was racked with some turbidity for texture to neutral barrels and was fermented at ambient temperature to build texture. The wine was allowed to finish primary fermentation, and malolactic fermentation partially blocked (fully blocked in the stainless fermenter and allowed to progress before being halted in barrel). After being left in contact with lees for two months, the wine was racked clean, blended, filtered, and bottled in mid-February. This processing was all chosen with the intention of allowing the fruit to shine through with the natural texture and weight of the wine as an anchor.
Why choose us?
A Storied Vineyard
What makes Amity so unique are the nearly 50-year-old own-rooted vines. They’ve had decades to work through the thin topsoil to dig deep into the ground and access these ancient nutrient-deprived soils. The combination of the vine's age, the absence of artificial inputs, and dry farming practices mean they are naturally low yielding. When vines have a lower crop load they can devote more resources to the grapes which leads to a better concentration of flavor.
