Salt Spring Vineyards Pinot Gris 2006

The fresh, whimsical labels used by Salt Spring Vineyards provide a snapshot of Salt Spring Island’s breezy, artistic culture. The female figure on the label, floating above the island clad just in a diaphanous veil, was inspired by an island resident with a PhD. When she was getting nowhere with a protest against logging on the island, she got the forestry company’s attention by doing a Lady Godiva ride along a major Vancouver street. Of course, Salt Spring Vineyards launders the story by describing the label figure as the earth goddess. With a vineyard only 3 ½ acres in size, Salt Spring read more...Vineyards purchases grapes from elsewhere on the island, from nearby Vancouver Island and from the Okanagan. This Pinot Gris is made exclusively from Salt Spring Island grapes. The wine reflects the terroir well. It is fresh and crisp, with flavours of citrus and green apples. Winemaker Paul Troop softened the often sharp island acidity by letting the wine go through malolactic fermentation. Even then, enough acidity remains to lift the zesty flavours and provide a clean finish in what is an excellent seafood wine. 88 points.    (hide)

The fresh, whimsical labels used by Salt Spring Vineyards provide a snapshot of Salt Spring Island’s breezy, artistic culture. The female figure on the label, floating above the island clad just in a diaphanous veil, was inspired by an island resident with a PhD. When she was getting nowhere with a protest against logging on the island, she got the forestry company’s attention by doing a Lady Godiva ride along a major Vancouver street. Of course, Salt Spring Vineyards launders the story by describing the label figure as the earth goddess.With a vineyard only 3 ½ acres in size, Salt Spring read more...Vineyards purchases grapes from elsewhere on the island, from nearby Vancouver Island and from the Okanagan. This Pinot Gris is made exclusively from Salt Spring Island grapes.The wine reflects the terroir well. It is fresh and crisp, with flavours of citrus and green apples. Winemaker Paul Troop softened the often sharp island acidity by letting the wine go through malolactic fermentation. Even then, enough acidity remains to lift the zesty flavours and provide a clean finish in what is an excellent seafood wine. 88 points.    (hide)

October 2008