Eyrie Vineyards Pinot Gris 2011
In 1970, David Lett produced five cases of the first Pinot gris in the New World. Aware of its potential, Lett expanded his acreage of Pinot gris until it made up about half of Eyrie's production. Today, it is the most widely planted white variety in Oregon and the second most popular white wine in the States. Fermented and aged in stainless steel sur lies for up to one year, Eyrie Pinot gris goes through 100% natural malolactic fermentation. Bone dry and medium-bodied with a nicely balanced acidity, Eyrie's Pinot gris shows complex varietal aromas and flavors, with a smooth yet crisp and refreshing finish.
Editorial Reviews for Eyrie Vineyards Pinot Gris
Rather organic smelling on the nose with hints of old wood framing a core of spicy golden raspberry and something tropical and mango-like smeared over a sletty base note. Silken on entry, this show subtlety and a sophisticated textural polish that rounds off the edges without adding too much meat to cover the bones. Very much acid driven in the mouth, this is not really defined by a tartness though the bright flash of acidity is present on the palate and through the long, green apple and green apricot tinged finish. A very Burgundian P G if one might be allowed to say such a thing. 90pts