Bill and Susan Sokol Blosser planted their first vines in 1971 in the Dundee Hills. Back then there was no Oregon win...Read more...
Fresh citrus nose. Very crisp - full of honey, lemon and fresh crisp acidity. Pineapple, too. Very zesty, with a hint of effervescence and a creamy... Read more
Cayenne and pears in the aroma. Mineral body, grapefruit in the mid-palate. Nice complexity and very drinkable. Read more
like the nose on this wine -- agree with mark above, it's fresh and citrusy. some jump in the middle; liked it. Read more
Fresh citrus nose. Very crisp - full of honey, lemon and fresh crisp acidity. Pineapple, too. Very zesty, with a hint of effervescence and a creamy finish. Love it.
Cayenne and pears in the aroma. Mineral body, grapefruit in the mid-palate. Nice complexity and very drinkable.
like the nose on this wine -- agree with mark above, it's fresh and citrusy. some jump in the middle; liked it.
Fruity and floral (lilacs). Really acidic, lingers on the pallet.
Sweet and fruity. Acidic.
Fruit and minerals on the nose, lots of citrus and alcohol on the finish. A bit too alcoholic for my taste
Bill and Susan Sokol Blosser planted their first vines in 1971 in the Dundee Hills. Back then there was no Oregon wine industry. Now Dundee, in the heart of the Willamette Valley, is the epicentre of Oregon Pinot Noir. Sokol Blosser estate vineyards are farmed organically and should receive full USDA (United States Department of Agriculture) organic certification in 2005. Local organic straw, organic cow and horse manure, grape pomace from the crush and organic rock phosphate contribute to the composting. The insect population is kept in check by a resident flock of bluebirds. The vineyards have been certified "green" by LIVE (Low Input Viticulture and Enology, an international certification). And the underground barrel cellar, built to US Green Building Council standards, became the first winery in the country to earn the prestigious LEED (Leadership in Energy and Environmental Design) certification. All the grapes for the Pinot Gris come from vineyard-owned fruit in the Dundee Hills area. The grapes are not de-stemmed, but pressed as whole clusters and given a slow, cool stainless steel tank fermentation lasting about a month. This was followed by an extended period of lees contact prior to blending and bottling in February of 2004. The result is a wine with a firm, focused steely backbone and a creamy lushness. Now, at about 14 months post-bottling, while still exhibiting the primary fresh fruit characters of apple, pear and citrus it is just beginning to show the complex secondary earth, mineral and spice flavours and aromas that will continue to develop over the next few years. The mid-palate is fleshing out and the finish is beginning to lengthen. Pinot Gris is a versatile food wine and is particularly good with shellfish, chicken, quiches, goat's cheese and smoked fish.
Dietary Information: Organic
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