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Willamette Valley Vineyards Pinot Gris Willamette Valley 2006

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.

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Willamette Valley Vineyards:
Founded in 1983 by Oregon native, Jim Bernau, with the dream of creating world-class Pinot Noir, Willamette Valley Vineyards has grown from a bold idea into one of the region’s leading wineries, earning the title “One of America’s Great Pinot Noir Producers,” from Wine Enthusiast Magazine. Willamette Valley Vineyards approach is to grow, by hand, the highest quality fruit to produce wines of di... Read more
Founded in 1983 by Oregon native, Jim Bernau, with the dream of creating world-class Pinot Noir, Willamette Valley Vineyards has grown from a bold idea into one of the region’s leading wineries, earning the title “One of America’s Great Pinot Noir Producers,” from Wine Enthusiast Magazine. Willamette Valley Vineyards approach is to grow, by hand, the highest quality fruit to produce wines of distinction, that are truly expressive of the varietal and the place where they are grown. All the vineyards, the Estate Vineyard, Tualatin Estate, and Elton vineyard, have been certified sustainable through LIVE (Low Input Viticulture and Enology) and Salmon Safe programs since 1997. In 2007, Willamette Valley Vineyards became the first winery in the world to use sustainable cork stoppers certified by the Rainforest Alliance and Forest Stewardship Council (FSC) standards. In 2010, Willamette Valley Vineyards released their first Oregon Certified Sustainable Wine (OCSW). Willamette Valley Vineyards commitment to sustainable practices in the vineyard and winery is based on the convictions that as stewards of the land they have an obligation to walk as softly as possible, and that winegrapes grown naturally in healthy soils produce superior quality wines. Willamette Valley Vineyards also produces wines under the Griffin Creek and Tualatin Estate labels. Read less

Member Reviews for Willamette Valley Vineyards Pinot Gris Willamette Valley

Add your review
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.


4.00 5
05/19/2009

Four glasses


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.



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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