Margerum Pinot Gris Santa Barbara County Alisos 2007

Winemaker's Notes:

2007 Margerum Pinot Gris Margerum Ranch Vineyard 880 cases producedI love the fresh vibrant fruit of this wine. Once again it is not so much Pinot Gris as I've known it but Margerum Ranch Pinot Gris, a unique wine from a very special place. I compare the wine to biting into a fresh pear with its succulent fruit and tight balancing acidity. Like pears our pinot Gris has that little bit of "grit" making it perfect food wine for seafood, especially shellfish. The land we own in Washington State is all basalt with just a bit of top soil and the resulting wine is indicative of this mineral soil. The lack of nutrients in the soil once again resulted in a fermentation that lasted over three months. It was another low yielding year - 1.9 tons per acre but once again the fruit was perfect - tight little amethyst colored clusters.

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Margerum Wine Company:
We are a small producer of Syrah, a Rhone style blend called M5, Sauvignon Blanc, Pinot Gris, and a few other varietals. Our grapes are purchased from the finest growers in Santa Barbara County. In addition, we are beginning to import a few exceptional wines we have found in our travels to the wine regions of Italy and France.

Member Reviews for Margerum Pinot Gris Santa Barbara County Alisos

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Snooth User: Adam Levin
772801,757
4.50 5
04/29/2009

Could not ask for anything more from a wine while sitting outside in the sun eating cheese. There is some real complexity on the nose and palate, but the wine is light and balanced enough to drink easily. Paired beautifully with Comte and a local goatcheese.



2007 Margerum Pinot Gris Margerum Ranch Vineyard 880 cases producedI love the fresh vibrant fruit of this wine. Once again it is not so much Pinot Gris as I've known it but Margerum Ranch Pinot Gris, a unique wine from a very special place. I compare the wine to biting into a fresh pear with its succulent fruit and tight balancing acidity. Like pears our pinot Gris has that little bit of "grit" making it perfect food wine for seafood, especially shellfish. The land we own in Washington State is all basalt with just a bit of top soil and the resulting wine is indicative of this mineral soil. The lack of nutrients in the soil once again resulted in a fermentation that lasted over three months. It was another low yielding year - 1.9 tons per acre but once again the fruit was perfect - tight little amethyst colored clusters.

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