Big Head Wines Pinot Gris Select (750ml)
ConventionalMost products with this label come from producers who do their best to avoid any intervention at all but it’s possible that some of the aforementioned preventative measures and additions are deemed necessary. Learn More
Andrzej Lipinski is the proprietor and head winemaker at Big Head Wines. He works with a small team, sourcing only the best fruit from the Niagara region, working closely with growers that share their attention to detail and pursuit of the highest quality. He has been crafting wine in Niagara for 20 years.
Andrzej Lipinski came to Canada from Poland in 1989. He was a mechanic by trade, and when he arrived worked on farms. Eventually he got a construction job at Vineland winery which later led to him getting a job in their cellar, helping the head winemaker. Andrzej took to winemaking easily, and within two years he’d become assistant winemaker. In 1998 he was allowed to make one wine of his own wines which resulted in winning a gold medal at a competition in Vinitaly. He gained further winemaking experience working for local wineries until he started making wines in 2011 under his own label Big Head. This was originally a virtual winery as the law at the time made it difficult to get a license without owning vines. Eventually he got a license and today Big Head produces their wines at Hunter Farms in Niagara-on-the-Lake. Together with their growers, the winemakers’ attention to detail has transformed Big Head into a fully-operational winery offering tastings seven days a week.
Note that Big Head wines is known for their use of “appassimento” (drying grapes after harvest). Though not all of their wines are made using this process, many of their wines achieve their signature “big style” by drying the grapes in tobacco kilns before pressing.
White button mushrooms and beeswax with lemon peel and a hint of honey, earthy and pronounced. The palate is rich and ripe, showing orange flesh, persimmon and cranberry. This is a serious expression of Pinot Gris and suited to food pairings, chicken, niçoise salad, washed rind cheeses.
Pinot Gris grapes from the Lincoln Lakeshore area were hand harvested in early October and undergo carbonic maceration for 7 days in stainless tanks before being pressed and put into a 2000L concrete diamond, a 1500L clay pot and a 500L clay pot to finish fermenting. The 2000L that was in the diamond was left there after fermentation and aged for an additional 7 months. The 2000L from the clay pots was transferred to two 1000L 8th fill French oak vats and aged for 7 months as well. Less than 2 g/L RS.