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The whites of the 2009 vintage are bright, citrus and floral driven wines with a fullness on the palate due to the wa...Read more...
Green apple aromas. Pear and peach notes with a little minerality Read more
Mineral driven nose. Nice, crisp acidity. Filled with lychee and some white peach. - Tasted at Ponzi 8/17/10 Read more
Bright and lively, brimming with grapefruit-scented pear and floral flavors, lingering easily on the slightly sappy finish. Drink now. Read more
Food Pairings for Ponzi Pinot Gris Oregon
External Reviews for Ponzi Pinot Gris Oregon
Bright and lively, brimming with grapefruit-scented pear and floral flavors, lingering easily on the slightly sappy finish. Drink now.
A full-bodied, unoaked expression of Pinot Gris with round yellow plums, smoky aromas, and a floral finish. The texture is rich and can easily stand up to any number of fish or white meat dishes.
Ponzi's elegant and complex Pinot Gris is still showing a little bottle shock; it's got some spritzy character and is not quite resolved. Give this wine some more bottle age (or decanting) and it breathes open, with pineapple, pear and citrus. There is plenty of acid and a nice foundation of mineral also.
Bright and generous, offering unusual guava-scented pear flavors that remained focused through the tight finish. Drink now.
Light yellow. Fresh apple and pear aromas are complemented by deeper-pitched peach pit and anise qualities. A spicy, gently sweet midweight, offering lively orchard fruit and guava flavors supported by a refreshingly bitter jolt of quinine on the back. Impressively clean, tangy and dry on the finish, which repeats the pear note. This would go wonderfully with fresh goat cheeses.
Strikingly spicy, with the scents and flavors of Bosc pears, this textural, racy wine has a bit of refreshing effervescence as well. Subtle traces of citrus, pineapple and Asian pear are woven through, and the bracing acidity sets it up well for richly sauced poultry or pasta dishes.
In the end, 2009 made some spectacular wines, but reflecting back, my most dominant impression is how schizophrenic it was! There was no clear understanding of whether we were having a cool vintage or a warm vintage until all was said and done. After a colder than normal winter, we started off with a late budbreak. As we headed into the summer the temperatures were quite moderate leading us to believe we were in for a late, cool year. Then, July and August brought extreme heat spikes, desiccating fruit, rushing ripeness along and catching our attention. We began harvest in late September with some very ripe young vineyards and white varietals. October cooled down again and we had the luxury of leaving the majority of the fruit to gain flavor without accumulating sugar, while the cool nights kept our acidity in check. 2009 proved to be very similar to the 2002 or 2006 vintage.
The whites of the 2009 vintage are bright, citrus and floral driven wines with a fullness on the palate due to the warm weather events in August.
Dietary Information: Organic
Aged in Steel.
Notes: Fermented in stainless steel tanks with 25% in neutral oak barrels. A partial malolactic fermentation occurred to expand inherent flavors in this delicious wine. It was lightly filtered just before bottling.
|Alcohol: 13.7%||pH: 3.45|
|Sugar: 0.58 grams per liter|
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