A varietal Pinot Gris from Walnut City Wineworks, grown in the Confluence, Yamhill Springs, and River Heights vineyards of the Willamette Valley. The fruit was hand harvested and whole cluster pressed, then fermented in stainless steel with commercial yeast. The wine rested on lees to add body prior to release.
It’s soft, yielding, a mouthful of ripe pome fruits: pear, especially, but also quince and apple. The mélange feels baked, not fresh, and there’s a distinct note of marzipan. It reads like an un-sweet pear tart: pastry, fruit, nut, with a lightly caramelized edge. The acidity is barely enough.
Serve it with a mixed cheese course accompanied by roasted almonds, quince paste, a scattering of dried fruits. Try especially cow’s milk blues (Maytag, Bayley Hazen), aged sheep’s milk (Vermont Shepherd, Manchego), bloomy-rind cow’s milk (Brie, Camembert), or ash-coated goat’s milk (Valençay, Bonne Bouche, Lazy Lady Farm Bonaparte or Thin Red Line).
12.9% abv | $15 (sample) 550 cases made