One of the qualities of a good Pinot Grigio is a high level of acidity which can be achieved by harvesting early when the grape's natural acidity is high. Being California winemakers, we generally harvest the fruit a little riper than our European counterparts in order to achieve a generous flavor profile; typically grapes for Navarro's white wines are harvested when the sugar levels are close to twenty-four percent. Three years ago, we harvested grapes for our 2015 Grigio a little less ripe than our normal regime. Pleased with the results, we harvested the grapes for our 2016 Grigio even less ripe than the prior vintage; again we were delighted with this crisper wine but thought it could have benefited with some riper flavors. In 2017, we decided to harvest the primary lot of grapes destined for the Grigio even less ripe - and more acidic - than the prior vintage. Our idea was to blend it with a smaller lot that we harvested with a riper flavor profile to achieve a wine with both high acidity and ripe flavors.

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