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BACKGROUND The history of Pinot gris is long in Europe, from Alsace and Burgundy (some growers in the latter still co...Read more...
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Utah Dept of Alcoholic Beverage Control (buyersvine)
Salt Lake City, UT (1,900 mi)
Food Pairings for Adelsheim Pinot Gris
External Reviews for Adelsheim Pinot Gris
Crisp, bright flavors have always been the hallmark of Adelsheim Pinot gris. In this 2006, you'll find beautifully delineated Bosc pear, white peach, and Winesap apple, with a touch of spice. It pulls off the difficult feat of providing a gentle creaminess that lends a mouth-filling texture and long finish, yet still impressing as a wine that's crisp and clean. Try it with mildly spicy foods (such as ceviche), not so mildly spicy Thai cuisine, rich fish entrees, and even classic oven-roasted fowl.
BACKGROUND The history of Pinot gris is long in Europe, from Alsace and Burgundy (some growers in the latter still consider the grape a vital part of either their white or their red wine!) down to Northeastern Italy (Friuli and Alto Adige). However, in the New World, it was Oregon winegrowers who introduced the variety. In fact, Adelsheim Vineyard is the third oldest producer of Pinot gris in the New World. Since 1984, our production of this wine has gone from just 400 cases per year in those early days to close to 14,000 cases now. VINEYARDS In the final blend, 85% of the grapes came from seven Adelsheim estates on the Chehalem Mountains, with Stoller Vineyard in the Dundee Hills and Dolce Vita Vineyard providing the rest. All our picking and winemaking decisions were based on the qualities of the site, with most lots kept separate during the winemaking process. As a result, we were able to achieve a lively balance of the bright, intense fruit (from higher-elevation sites on clay-loam soils) and the fuller-bodied wines (from lower sites on sedimentary silt-loams). WINEMAKING Our Pinot gris's focal point has been pushed towards its primary fruit characteristics, with minimal interference of winemaking. We harvest somewhat late (but not so late that alcohol levels go through the roof) and press gently in two stages (to avoid bitterness.) A variety of cultured yeasts, each of which adds a different flavor profile to the finished blend, for slow, cool fermentations to retain the primary fruit esters of the wine. Textural enhancement was provided by partial malolactic fermentation in a few of the lots, and by fermenting (though not aging) a small portion of the wine in older neutral barrels. Bottling took place in April of 2007. THE WINE Crisp, bright flavors have always been the hallmark of Adelsheim's Pinot gris. This 2006 shows its usual lovely floral bouquet. Bosc pear, peach and Winesap apple flavors dominate the fruit profile, with a bit of spiciness. This wine has incredible versitility, pairing with everything from very spicy foods (Thai) or strongly flavored foods (such as ceviche) to the more classic poached salmon, shellfish, bisques, and a traditional oven-roasted turkey. THE LABEL The label of this wine features Ginny Adelsheim's portrait of her older sister, Susanna Kuo. A textile artist and researcher/writer with a focus on East Asian textiles, Susanna has a special interest in Japanese stencil resist dyeing. One of her pieces hangs in the south stairwell of Portland's Keller Auditorium.
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