Willamette Valley Vineyards Pinot Gris Willamette Valley 2009
Founder, Jim Bernau, purchased the Estate site in 1983 and cleared away the old pioneer plum orchard hidden in scotch broom and blackberry vines. He planted Pinot Noir (Pommard and Wadenswil clones), Chardonnay (Dijon and Espiguette) and Pinot Gris. In the beginning he hand watered the vines with thousands of feet of hose. Numerous classes at UC Davis, and seminars from here to France, sharpened Jim’s viticultural skills and in 1989 he was ready to build his dream. A world class winery in the Willamette Valley-and make cool-climate varietals, especially Pinot Noir, in sufficient quantities to be served and sold in the best restaurants and bottle shops in the world. A combination of determination and extraordinary people has brought Willamette Valley Vineyards from an idea to one of the region's leading wineries, earning the title "One of America's Great Pinot Noir Producers," from Wine Enthusiast Magazine. This 'Pinot Gris' shows bright, fruity, refreshing style with aromas of pear layered over a light citrus backbone and complemented by honeydew and green apple in the nose. A creamy, round mouthfeel highlights the nicely balanced acidity. Flavors open with fresh green apple, complemented by a bold minerality and notes of tropical fruit, leading into starfruit flavors in the finish with just a hint of sweetness. The small addition of Pinot Blanc, picked very ripe, adds emollient mouthfeel, and contributes to this classic Oregon style. While the Muscat adds flowery sweetness, the barrel fermented portions of the Pinot Gris add a kiss of toast and richness. The quintessential match with salmon. Wonderful with cheese, shellfish, chicken, salads and white fish. Serve chilled and allow to warm in the glass for optimal enjoyment.
RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.
Editorial Reviews for Willamette Valley Vineyards Pinot Gris Willamette Valley
Decidedly lemony on the nose with a touch of honeycomb and a shaving of nutmeg. This is bright on entry, though it shows some excess weight that lends the wine a rich mouthfeel but covers some of the fruit flavors. There’s a ton of acid here, so this manages to fight off that extra weight through most of the mid-palate; but the back end is a bit clumsy, as is the sugar-lengthened finish. 84pts
Three and a half glasses
External Reviews for Willamette Valley Vineyards Pinot Gris Willamette Valley
Light and fresh, brimming with nectarine and melon fruit, lingering on the open-textured finish. Drink now.
Light and tangy, showing citrus and pear flavors at modest levels. Drink now.
Smooth and silky, with pear and melon flavors riding harmoniously over the dry finish, echoing nicely. This integrates its elements especially well. Drink now.
Pineapples and pears fill out this tart, juicy, high-acid effort. Though it does not quite have the flesh of the 2007 itrsquo;s a fine food wine; clean, crisp and varietal.
Silky and shimmering, this willowy gris leads with spicy pineapple scents. Its heft is supported by lively acidity, taut and vibrant.
The 2006 Pinot Gris contains a small amount of Muscat, Pinot Blanc, and barrel-fermented Auxerrois. Light straw-colored with an amber tint, it offers crisp, dry flavors in its well-balanced personality. Drink it over the next 1ndash;2 years
Crisp, authoritative, dry and racy. The fruit mixes apple and pear, then heads off into a finish that is underscored with mineral and light fennel. Very fresh and refreshing, beautifully rendered.
Food Pairings for Willamette Valley Vineyards Pinot Gris Willamette Valley
Dietary Information: Certified Sustainable
29,280 cases produced.
|Alcohol: 13%||pH: 3.34|
|Sugar: .6 grams per liter||Total Acidity: 5.9 grams per liter|
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