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2001 Pinot Gris Reserve

(updated 7/22/03)

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The Wine

This is the version of pinot gris we make to gain ultimate complexity and structure. Using Alsace as a standard, we seek weight and complexity to make this more than a simple white. This Pinot gris is a true reserve wine; the fruit is divided at harvest, after full ripeness is achieved, with the reserve portion going through barrel fermentation in neutral oak. With long lees contact, at least partial ML (malolactic fermentation), and a variety of yeasts--- the wine is concentrated, complex, well-textured, and carries tropical fruit aromas and a tight pear flavor profile, accented with a honeyed richness.

The Vineyards

Fruit comes from our three Estate Vineyards: Ridgecrest, Stoller and Corral Creek, blended into a fully-complemented wine. The estate vineyards are planted on three different soil types, which provides complementary elements in resulting wines: Ridgecrest on Willakenzie, Stoller on Jory, and Corral Creek on Laurelwood. The interaction of clone and site add great complexity, consistency and fullness of character to blends of pinot gris, especially in an excellent vintage.

The Vintage

2001 is a soft, big vintage. It saw almost ideal growing and ripening weather and less than an inch of rain during harvest. This is not a typical cool climate vintage and the pinot noirs will be soft, fleshy and early appealing. Whites will be full and broad, and early maturing. The alcohols are restrained slightly by yields that were neither too generous nor forced extreme extraction: pinot noirs, 2.38 tons/acre; chardonnay, 2.77; pinot gris, 2.26; riesling, 2.77; gamay noir, 1.86; pinot blanc, 4.27.

Stats

Harvest Data:

Harvested 10/2 to 10/19, 2001 (Ridgecrest Vineyards approximately 45%, Stoller 32%, and Corral Creek 23%) @ a range of 22.2-24.0 brix, 6.4-8.9 g/L TA, and 3.07-.27 pH

Fermentation:

Fermented with 6 yeasts (3079, VL3, 71B, native, AC, VL1) in neutral oak barrels

Cooperage/Aging:

Aged for 6 months without racking (i.e., on lees)

Bottling:

Cold stabilized and sterile filtered, bottled 4/4/02

Bottling Analyses:

14.7% alcohol, 5.5 g/l TA, 3.33 pH, 0.56% residual sugar

Cases Produced:

485

Suggested Retail:

$19

Release Date:

October, 2002

Winemaker's Comments

Complex, nutty and yeast-flavored, the pear and general white fruit aspect of this wine is complemented like a dessert pear might be on a board with hazelnuts, a white soft cheese and a young sherry. Bright, fresh and showing more good acid structure than the vintage might intimate, this is our typical, weighty almost-Alsace pinot gris reserve — in the groove.

Quotes

The Gazette, Denver, CO, April 16, 2003, Rich Mauro. Pinot Gris. ...would make a good aperitif, but it is a particularly good food wine. It matches well with most fish dishes, as well as with chicken, pork and Asian and Spanish/Mexican foods. [This wine] deliver(s) quality at a reasonable price.

Oregon Wine Report, Issue 15, Cole Danehower: (B+). This layered pinot gris is so different from the average fresh and tart versions that one might almost feel that it is a different varietal! There is a luxuriant denseness to both the texture and the flavors that proves pinot gris can be a deep and complex wine.

Northwest Palate, May/June, Conde Thompson Cox, "Amazing Gris" ...the best Oregon Pinot Gris wines are fruity but not cloying, richly textured but not overpowering, and they hold a lingering, warm, spicy finish that is topped off, at the very back of the palate, with a whiff of smoke. Chehalem 2001, Reserve, Enhanced texture. Lovely tropical fruit flavors.

Gourmet, July 2003, Gerald Asher. Recommended wine for ceviche.

Seattle Post Intelligencer, September 11, 2002. Everything about this wine says big, from its dark straw color to its lush buttery nose and rich flavors of pear and apple. It almost resembles a chardonnay.