The grapes were picked by hand, and pressed whole cluster to reduce solids in the must. With sugar levels so high, the yeast needs kid glove treatment to begin the fermentation. Keeping the temperature warm enough to keep the yeast happy, but cool enough to preserve all the aromatics, Winemaker Delphine Gladhart monitored the wine closely, and finally stopped the fermentation with 10% residual sugar remaining. This Pinot Gris has the intensity and flavor to pair well with many desserts. Try it with poached pears or Ginger-Nut cake from the Trappist Abbey