Willamette Valley Vineyards Pinot Gris 2006

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Starting at: $14^.00

14 Reviews

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Winery:

Willamette Valley Vineyards

Varietal:

Pinot Grigio

Region:

USA > Oregon > Willamette Valley

Type:

White Wine

Color:

Drink Dates:

Drink Now

UPC:

 

User Tags:  fruit, pear, pome, herbaceous, citrus, melons, fresh, mineral, oak, resinous 

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Winemakers Notes

Tasting Notes
Bright, fruity, crisp style. Pretty aromas
of fresh young pear, honey, starfruit,
honeydew, and flower. Bold and crisp
mouth feel with generous flavors
of pear, mineral, melon, and spice,
interwoven with well-balanced acidity.
The Pinot Blanc, picked very ripe, adds
emollient mouthfeel, and contributes
to the Alsatian style. While the Muscat
adds flowery sweetness, the barrel
fermented portions of the Auxerrois
add a kiss of toast and richness. The
Pinot Gris is grown on the Estate
Vineyard read more...in the Salem Hills, the Pinot
Blanc and Muscat are grown at Tualatin
Estate Vineyards and the Auxerrois in
the Eola Hills. Peak drinkability will be
between now - 2008.

Technical Data
Grape Type: Pinot Gris
Appellation: Willamette Valley
Harvest Date: September 27 -
October 18, 2006
Harvest Statistics
Brix: 22.3 - 24.5°
Titratable acidity: 5.3 - 7.5 g/L
pH: 3.27 - 3.51
Finished Wine Statistics
Alcohol: 14.0%
Residual sugar: 0.3%
Total acid: 5.7 g/L
pH: 3.55
Filtration: Sterile
Fermentation: Stainless Steel with
Auxerrois in 1 year old French oak
Bottling Date: December 2006 -
February 2007
Cases Bottled: 21,000
Release Date: January 2007

Winemaking Notes
The stylistic vision of this wine is an “Oregon
version” of Alsatian Pinot Gris. Depth of
extract, richness, big mouth feel but with
elegance and ability to age. The grapes
were picked at peak ripeness and the
whole clusters were lightly pressed to avoid
phenolics. The must was cold settled and
racked to another stainless steel tank where
it was inoculated with 3 special strains of
yeast which promote a rich and oily mouth
feel. Fermentation lasted approximately 5
weeks at 55-60 degrees F. The wine was surlee
aged, stirring the tank twice monthly.
Food and Serving Suggestions
The quintessential match with salmon.
Wonderful with cheese, shellfish, chicken,
salads and white fish. Serve chilled on the
deck and allow to warm in the glass for
optimal enjoyment.
Wording for Wine List
Bold and crisp. Aromas of pear, melon, and
starfruit. French Alsatian in style.    (hide)

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