Willamette Valley Vineyards Pinot Gris Willamette Valley 2006

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Winemaker's Notes:

Tasting Notes Bright, fruity, crisp style. Pretty aromas of fresh young pear, honey, starfruit, honeydew, and flower....

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Light and airy on the tongue, with a strong enough finish to be satisfying. Pear and honeydew on the nose. Satisfying mouth feel with generous flav... Read more

nice Read more

Crisp and fruity; somewhat dry with lovely honeydew melon and fresh pear aromas, medium body, balanced acidity. A fuller, spicier wine than an Ita... Read more

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User Reviews for Willamette Valley Vineyards Pinot Gris Willamette Valley

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Snooth User: treg906
7296889
4.00 5
09/03/2008

Light and airy on the tongue, with a strong enough finish to be satisfying. Pear and honeydew on the nose. Satisfying mouth feel with generous flavors of pear, mineral, melon, and spice, and well-balanced acidity. Simply another quality Oregon Pinot Gris.


Snooth User: catalystah
18211424
0.00 5
05/17/2009

nice


Snooth User: memphisbelle
2076088
4.00 5
07/30/2009

Crisp and fruity; somewhat dry with lovely honeydew melon and fresh pear aromas, medium body, balanced acidity. A fuller, spicier wine than an Italian-style Pinot Grigio, this lovely Oregon Pinot Gris is rich and lush and pairs perfectly with salmon. Delightful.


External Reviews for Willamette Valley Vineyards Pinot Gris Willamette Valley

External Review
04/06/2010

Bright, fruity, crisp style. Pretty aromasof fresh young pear, honey, starfruit,honeydew, and flower. Bold and crispmouth feel with generous flavorsof pear, mineral, melon, and spice,interwoven with well-balanced acidity.The Pinot Blanc, picked very ripe, addsemollient mouthfeel, and contributesto the Alsatian style. While the Muscatadds flowery sweetness, the barrelfermented portions of the Auxerroisadd a kiss of toast and richness. ThePinot Gris is grown on the EstateVineyard in the Salem Hills, the PinotBlanc and Muscat are grown at TualatinEstate Vineyards and the Auxerrois inthe Eola Hills. Peak drinkability will bebetween now - 2008.


Ratings & Tags for Willamette Valley Vineyards Pinot Gris Willamette Valley

217915 Snooth User: caltrop
rated this wine
1.00 5
04/16/2010

rated this wine
4.00 5
05/19/2009

rated this wine
3.00 5
05/22/2009

Winemaker's 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 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.

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 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.

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