WINEMAKER'S NOTES
The popularity of Oregon Pinot Gris in recent years attests to the varietal’s easy drinkability and compatibility with contemporary cuisine.  Van Duzer makes a crisp, light Pinot Gris that is ready for consumption soon after bottling.  Accordingly, we rely on stainless steel-not barrels- in order to capture the fresh fruit essence of the grapes. 

So many aromas emerge from a glass of the 2003 Van Duzer Pinot Gris – honeydew melon, star fruit, flint and citrus.  With a sip, the initial impression of the rip ruby red grapefruit gives way in mid-palate to fresh juicy pear, a hint of Meyer’s lemon and a rich, full mouth feel.  A crisp mineral bite rounds out the satisfying finish.

ACCOLADES
2005 Annual Buying Guide "Light to medium bodied with honeydew melon, citrus, and mint; pleasant finish. Sole with lemon beurre blanc."

THE VINEYARDS
Five acres of Pinot Gris thrive on the eastern edge of the Van Duzer estate where the vines benefit from daylong exposure to the sun, allowing them to ripen with full flavor and good acid balance. The clones we cultivate on 20-year-old vines provide a buffet of flavors.  Melon, peach, honey and fig characters are contributed by the 152 clones, whereas the 146 clone brings complimentary notes of flint and grapefruit.




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WINEMAKING
Here at Van Duzer, our singular focus in the cellar is to preserve the fresh fruit character of the Pinot Gris grapes. The grapes were harvested by hand and then gently whole-cluster pressed to extract the juice. After a 24-hour cold settling process, the juice was transferred to stainless steel tanks for fermentation. Bottling took place after only 3 months in order to deliver the maximum fresh fruit experience to wine drinkers.