Certified organic wine made with biodynamic grapes
The grapes that went into this wine were grown in seven different vineyard blocks, each harvested and fermented separately in stainless steel. Once in the winery, each fermentation was handled differently. Some began fermenting spontaneously with the wild yeast brought in on the fruit. Others were inoculated with yeasts to enhance specific flavors and aromas in the grapes. Different vessel sizes and treatment of the lees provided winemaker Stephen Webber with numerous style options for his final Pinot gris. He blended these lots to create a wine with compelling aromas, flavors and texture.
This Pinot gris had a peachy-golden hue, achieved after a little skin contact.
I smelled white flowers and ripe pears along with citrusy lemons and tart gooseberries.
Pinot gris from the Northern Willamette Valley is generally tart and filled with citrus notes. It’s here that Stephen’s winemaking style really shines… Not only did I taste more traditional Pinot gris flavors of tart lemongrass, lime zest, lemons, and even key limes, but also unique notes of honeysuckle, pears, and white pepper. This wine has a full mouthfeel and texture with a long, long finish.
Food pairing suggestions:
Drink this wine with spicy dishes, such as Mexican, Thai or Indian food.
Michele Francisco, a founder and regular contributor to Winerabble, a blog primarily about Pacific Northwest wines, is living the dream in Portland, Oregon. Her passion leads some to believe she's got wine running through her veins. Contact Michele at email@example.com & be sure to visit her online portfolio at www.michelefrancisco.com.