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1997 Willamette Valley Pinot Gris

(updated 8/31/99)

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The Wine

This is a full, rich pinot gris, with melon flavors, pear aromas and weight on the palate; although carrying good acidity, there is a soft, broad feel on the palate and good length; increasingly popular style, this stainless steel fermented pinot gris combines Stoller and Ridgecrest Vineyards fruit and well represents the very good quality that is 1997, despite varying harvest times and characters. Bottled May 8th, so expect additional fatness with some age. A little over 500 cases.

NOTES: PINOT GRIS IS ONE OF THE WINES WE ARE BEST KNOWN FOR. WE MAKE IT IN AS CLOSE TO ALSATIAN STYLE AS POSSIBLE, ATTEMPTING TO GET WEIGHT ON THE PALATE, WHILE RETAINING FRUIT FLAVORS. WE DO THIS BY HARVESTING AT FULL RIPENESS AND FERMENTING TO DRYNESS (WE USUALLY LEAVE ~.25-.5% RESIDUAL SUGAR FOR ROUNDNESS). WE CONSIDER PINOT GRIS THE PERFECT, UNIVERSAL FOOD WINE, ESPECIALLY FOR FISH, SHELLFISH, SAUSAGE, HOT FOODS (E.G., THAI, MEXICAN, VIETNAMESE, PACIFIC RIM), OR PORK. THE 1997 IS BONE DRY.

Stats

Harvested 9/20 (@23.5 brix, 3.46pH, 7.5TA), 10/14 & 16/97 (@21.5 brix); fermented in tank in two lots with CY3079 yeast in both; no ML; cold stabilized, fined and filtered; Bottled 5/8/98 @ 0.36% residual sugar, 13.1 alcohol, 7.6 g/l acid, 3.31 pH. 539 cases made.

Quotes on 1996 PINOT GRIS

Pittsburgh Post-Gazette, September 4, 1997 (Dave DeSimone): Pale yellow color; pleasant aromas of citrus and nutmeg, medium body and well-rounded structure; fresh flavors of citrus and ripe pears; bracing acidity and a refreshing fruit finish; move over Fruili-Grave, this wine gives the best Italian Pinot Grigio a run for the money.

The Seattle Times, July 30, 1997 (Tom Stockley): Fresh, crisp and quite fruity, this one hints of apricot fruit, but has a certain tartness on the finish. I liked its refreshing quality.

Wine Enthusiast, July 1997 (Lori McKean): Wine is an important but simple part of the Mediterranean meal..The following wines are consistent year in and year out and are solid choices for pairing with a Mediterranean picnic or buffet. Pinot Grigios and Pinot Gris:..Chehalem, Oregon.

Eating Well, May/June 1997 (Irving Shelby Smith): (Recommended wine for vegetarian dishes.) Sommelier Joseph Spellman of Charlie Trotter's-the Chicago restaurant famed for its ethereal vegetable cuisine-says that whites generally seem more at home than reds with vegetable-focused meals. He points to rich-textured and acidic Pinot Gris from Alsace and Oregon as versatile wines that complement many vegetarian entrees. 1994 Trimbach Pinot Gris Reserve, Alsace AND 1996 Chehalem, Ridgecrest Pinot Gris, Willamette Valley.

Gourmet, June 1997 (Daniel Johnnes): (Recommended wine with Father's Day menu.) To accompany our casual hors d'oeuvre we wanted a light-to medium-bodied white wine that is dry, crisp, and refreshing but not short on character. We chose an American Pinot Gris-just one of many delicious alternative white grape varieties in this Chardonnay-crazed world. A stunning example from the Willamette Valley in Oregon is produced by Chehalem winery. The winery's 1996 Pinot Gris is lively yet textured and provides contrast to the creaminess of the clam dip.