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1998 Willamette Valley Pinot Gris

(updated 8/18/00)

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The Wine

Chehalem (Chuh-hay-lum), a local native American word meaning "valley of flowers" and naming one of the three volcanic grapegrowing hillsides in the Willamette Valley, makes wines that reflect a sense of place. Our Pinot gris is harvested ripe to give full, viscous wines with light spice flavors and long finishes. Although carrying good acidity, there is a soft, broad feel on the palate and good length; in an increasingly popular style, this stainless steel fermented pinot gris combines Corral Creek, Stoller and Ridgecrest Vineyards fruit and well represents the intensity that is 1998. (Sold out at the winery.)

The 1998 is springtime, showing fruit blossom, ripe pear and tangerine aromas, with crisp lime and ginger flavors on the palate. Bright as the purchaser.

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 1998 IS BONE DRY.

Stats

Harvested 9/23, 10/3 & 6; fermented in tank with CY3079 yeast; no ML; cold stabilized, fined and filtered; Bottled 4/8/99 @ 0.29% residual sugar, 14.5% alcohol, 5.3 g/L acid, 3.35 pH. 485 cases made.

Quotes

The Wine Guide (Karen MacNeil-Fife) May, 2000, Pinot Grigio article: Floral and lemony; simple and satisfying.

Appellation, Current Pinot Gris releases from both the 1997 and 1998 Vintages. ...are showy without being flashy, generous without being slovenly, and brightly stylish. They make a strong case for an independent, Oregon style of Pinot Gris that belongs on anyone's "best of" list. there were some fine bottles from some exciting newcomers.Chehalem.Oregon's cool-climate ripening patterns keep acids high enough for it to be wonderfully bracing with food.the time is right for Pinot Gris, and Oregon appears to be the right place to make it happen. Paul Gregutt, from his article on Oregon Pinot Gris.

Wine Spectator, December 31, 1999 — 87: Bright and fresh, with lively apple, melon and mineral flavors that holds through the stony finish. Feels like it can develop with more age.

The Wine Advocate, December 1999 — 86. ...offers fresh, ripe green apples in its lively aromatics. On the palate, it has excellent grip and length to its smoky, floral, and white fruit-flavored character. Light to medium-bodied and easy-going, this wine should be consumed within the next 1-2 years.

Northwest Palate, September/October, 1999: Recommended. Complex aroma of melon rind, passion fruit, and faint allspice. Pear and melon fruit flavors finish on a note of bitterness. Pair with roast chicken served with apple cream sauce.

The Wall Street Journal, September 1, 1999 (Barbara Ensrud): Oregon, in fact, does an exceptional job with all the Pinot Family ...Oregon Pinot Gris... more steely than zesty, often with an underlying richness that rounds off the edges. Especially good ones: Chehalem...