Based in the Los Carneros and Stags Leap districts of Napa and Sonoma Valleys, Robert Sinskey has grown his 100% organic and Biodynamic certified winegrowing operation to over 200 acres of premium vineyards over the past twenty-five years.
Sinskey Family Vineyards Orgia 2015
“A true, enlightened Pinot Gris!” This is how a renowned expert on Italian wines once described Orgia. He believed that all Pinot Gris should include some skin contact to extract natural color and flavor from the skins.
The 2015 vintage of Orgia introduces itself with a shimmering copper hue and focused, vibrant aromas of fresh citrus, stone fruit, tarragon and white flowers. A first sip evokes an image of a juicy nectarine, eaten straight from the tree on a cool, crisp morning. As the wine’s slate-like texture titillates the tongue, clean flavors of citrus zest, chamomile tea and almond bring it home with a lengthy finish. Orgia is an enlightened wine of intrigue that satisfies with its complexity and almost limitless potential at the table.
The vintage of 2015 was the third year of an unprecedented West Coast drought. Lack of water, coupled with aberrant weather patterns during set, created a Pinot Gris crop of small, intensely flavored grapes.
Pinot Gris can be a prolific producer in some parts of the world – 6 tons per acre is not uncommon. RSV’s organically farmed Three Amigos Vineyard, in the Carneros, produced just 2.3 tons to the acre (a yield that would even be considered small for a Cabernet Sauvignon producer!) and translates to just 3.8 pounds per vine. This small amount of fruit produced a delightfully concentrated and complex beverage.
The unique nature of the crop, with its thicker skins, required a delicate hand in the cellar to assure the finished wine had some grip without becoming too tannic. About a quarter of the fruit was destemmed and lightly crushed then fermented on skins for 12 days (this imparted the beautiful copper color and elegant backbone), while the rest was whole-cluster pressed to emphasize the stunning quality of the fruit. Some of the wine was aged in neutral oak barrels to help develop texture and complexity while the rest was left on the lees in stainless.