Propelled by hot days and cool nights, the 2015 harvest in Washington State’s Columbia Valley harvest may have been the earliest ever. The Pinot Gris was fermented cold in stainless steel and aged “sur lie,” developing a creamy texture on top of the crisp acidity. Flavors of juicy pear and melon are accompanied by light floral and herbal notes. Ideal with grilled vegetables, sea bass and spaghetti carbonara.