2009 Oregon Pinot Gris ($20.00 each)

TASTING NOTE

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TECHNICAL INFORMATION

VINEYARDS

FERMENTATION AND AGING

REVIEW FROM WINE SPECTATOR MAGAZINE
"Silky, with an almond edge to the apricot and apple flavors, lingering gently."

TASTING NOTES
Attractive floral and spice tones on the nose enhance aromas of citrus fruits, rose blossoms, and vanilla creme. On the palate, round fruity flavors are reminiscent of pink grapefruit, melon, peach and kumquat. There is a pretty floral quality that adds additional depth. Clean and well-balanced, this is a wonderful Gris to drink with Pacific Northwest seafood.

VINTAGE
After an early and sometimes furious harvest, the 2009 season resulted in plentiful yields in some areas and the potential for a high-quality vintage. Harvest continued into the third week of October for Willamette Valley, and through the end of the month in Southern Oregon. A warm and dry harvest period gave way to cooler than expected conditions in late September and early October, but fortunately the majority of the fruit statewide was at or near its ripening plateau. The weather signature for 2009 is one of high week-to-week temperature variability with wide swings between both record high and record low maximum temperatures, but with little to no effect on resulting fruit quality. Extended hang time was reported throughout the state, as growers and winemakers waited for optimal flavour development and ripeness to counter slightly elevated sugar levels.

THE VINEYARDS
We used fruit from several vineyards: Stone Ridge in the Chehalem Mountains AVA, ElvenGlade in the Yamhill-Carlton District and Del Rio from the Rogue Valley. This wide range of vineyard sites offers a variety of flavors and structures from which we can create the best, most balanced blend. We followed viticulture practices that allowed us to minimize the use of pesticides and materials that could jeopardize the life of the soil. Each vineyard site was closely monitored as harvest approached, and the picking date was chosen based on taste.

VINIFICATION
This wine was fermented in stainless steel to emphasize the naturally fruity character of the Pinot Gris grape. The grapes were cooled prior to processing, utilizing the important cooling areas of our state-of-the-art winemaking facility, NW Wine Company. Primary fermentation was held at a maximum of 60ºF with selected aromatic yeasts that were chosen to complement and preserve the fruit components. Whole cluster pressing took place in order to capture the essence and freshness of the fruit. No malolactic fermentation was allowed. Each lot was fermented separately in order to create our best blend. The wine was carefully blended to obtain a crisp, refreshing style, capitalizing on the unique variations from each vineyard site. Fruit grown in southern Oregon gives the wine a full, lush mouthfeel, while the fruit from the Willamette Valley adds to the structure and acidity of the wine.