• SN: 92

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Willamette Valley Vineyards Riesling Willamette Valley 2010

Winemaker's Notes:

The stylistic vision of this wine is that of the Germanic Rieslings. Crisp, with good acidity, a hint of sweetness and ability to age. The grapes were lightly whole cluster pressed. The must was cold settled and clean juice was racked to another stainless steel tank for fermentation. It was inoculated with two specially selected yeast strains, which promotes high fruit tones along with fruit cocktail aromatics. Fermentation lasted approximately eight weeks at 55 degrees F. The wine was racked shortly after fermentation to preserve fruitiness and bottled after fining. Peak drinkability is 2011-2014.

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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
Suggested Recipe Pairing presented by
Layered Rice Pudding

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.

View Recipe

Editorial Reviews for Willamette Valley Vineyards Riesling Willamette Valley

Snooth User: Gregory Dal Piaz
89065213,057
4.50 5
09/10/2010

Earthy and floral on the nose, recalling green tea. Huge acids right up front are brought into balance by the noticeable sugar. The fruit flavors of apricot, red apple peels and citron are intense yet cut with a fine mineral edge. The finish is long and quite firmly structured with an attractive brightness to the fruit. 92pts


Member Reviews for Willamette Valley Vineyards Riesling Willamette Valley

Add your review
Snooth User: Michael C Butler
1066071624
3.00 5
03/26/2013

TestNote 123 Here


0.00 5
03/15/2012

Bright and lively, the is jazzy with pear, peach... -HS


Snooth User: wowotrain
9506277
4.00 5
10/11/2011

Four glasses


External Reviews for Willamette Valley Vineyards Riesling Willamette Valley

External Review
Source: Premier Wine & Spirits
05/23/2011

Soft and appealing, with peach and floral character that nestles into the off-dry finish. Drink now through 2013.


External Review
Source: Premier Wine & Spirits
05/23/2011

Light and refreshing, offering a delicate style that hides its sweetness with lively acidity, playing its lemon and grapefruit flavors artfully. Drink now through 2013.


External Review
Source: Premier Wine & Spirits
05/23/2011

The scents are powerful, forward and mixed - the winery calls them "fruit cocktail aromatics." At 10% alcohol, it's borderline dessert-level sweet; the acids prop it up just enough to keep the fruit from turning fat. This might pass for a California Riesling; it's done in the same ripe, forward, slightly sugary style.


External Review
Source: Premier Wine & Spirits
05/23/2011

This German-styled wine is semi-sweet and medium bodied. It has a refreshing blend of peach, citrus, pear and honeysuckle flavors. The finish is clean and crisp.


External Review
01/10/2013

This is at the sweetest edge of off dry (alcohol at 9%, residual sugar 5.1%) and it is loaded with citrus fruit andmdash; especially ripe orange andmdash; that keeps it lively and refreshing. A well-made, full-bodied Riesling that lingers gracefully through the finish, with a streak of lemon tea.


External Review
05/02/2012

Sweet apple and pear scents rise off this winersquo;s creamy, ripe texture. for spicy Sichuan chicken.


External Review
Source: Premier Wine & Spirits
05/23/2011

This winery offers very solid wines at consumer-friendly prices, and the Riesling is no exception. Full-flavored with melon, apple and pear fruit, it is sweet, clean and refreshing, and for the price, there is no better Riesling in Oregon.


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Tasting Notes:

A semi-sweet medium bodied Germanic-style wine. Delicate peach and lychee aromas lead into explosive mouth-filling stonefruit flavors featuring dried apricot and a steely acidity. Notes of pineapple contribute to a clean, well-formed fruit to acid balance. The tart rhubarb finish lingers into spicy red pepper flakes in the mid-palate, refreshing and mouth watering.

The stylistic vision of this wine is that of the Germanic Rieslings. Crisp, with good acidity, a hint of sweetness and ability to age. The grapes were lightly whole cluster pressed. The must was cold settled and clean juice was racked to another stainless steel tank for fermentation. It was inoculated with two specially selected yeast strains, which promotes high fruit tones along with fruit cocktail aromatics. Fermentation lasted approximately eight weeks at 55 degrees F. The wine was racked shortly after fermentation to preserve fruitiness and bottled after fining. Peak drinkability is 2011-2014.

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15,133 case produced.

Closure: Cork

Wine Specs:

Sugar: 5.1 grams per liter Total Acidity: 10.0 grams per liter

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