Torii Mor Pinot Gris Willamette Valley 2009
Our Pinot Gris was whole-cluster pressed into a combination of tank and neutral 132 gallon oak puncheons and 60 gallon oak barrels. The stainless steel fermented portion (54.71%) retains the purity of fruit while the barrel fermented (45.29%) wine adds texture and depth. The juice was inoculated with three yeast strains (D47, GRE, W27), selected to accentuate ripe fruit flavors and provide richness of mouth-feel. After aging on lees without Malolactic fermentation for three months with limited batonnage (stirring), the wine was racked and bottled in March 2010.
Editorial Reviews for Torii Mor Pinot Gris Willamette Valley
Very lean and precise on the nose with a hint of dusty soil tone accenting the berry and white cherry fruit. Rich in the mouth and slightly matte, if with solid supporting acids. The fruit is rich and a touch sticky up front. The fruit retains nice berry tones but does have some tropical notes that come to fore on the back end and through the modest finish. There is a suggestion of tannin on the slightly astringent pear skin and mineral toned finale. 86pts
Food Pairings for Torii Mor Pinot Gris Willamette Valley
Our 2009 Pinot Gris aroma begins with floral notes, a mix of honeysuckle and dried herbs, perhaps a touch of mint, followed by notes of ripe pears and more floral-herbal accents. The flavors show a crisp acidity, with a sweet entry and the same herbal-floral characters of the aroma. The ripe pears flavor co-mingles with the dried herbs to bring the taste to a long lingering finish. The wine texture is rich and round with a very light touch of spritziness. The finish is oily and long with lasting spiciness, fruitiness and freshness
1350 cases produced.
|Alcohol: 13.5%||pH: 3.23|
|Sugar: 0.2 grams per liter||Total Acidity: 0.62 grams per liter|