Product Description:
2007 Estate Pinot Gris
Willamette Valley
WINEMAKER'S NOTES
Initial impressions of restrained pineapple, peach, apricot and star fruit on top of a clean flinty note give way in the tasting to assertive flavors of the same stone fruit and citrus families. Behind, the minerality starts to show and the finish slowly tapers off into yellow grapefruit and apricot. Brought to brilliant clarity in stainless steel, our estate-grown Pinot Gris retains the dry, clean, crisp freshness for which it has become known. It’s easy to imagine this dry Pinot Gris with sushi, salads and Asian cuisine.
ACCOLADES
Taylor Shellfish Farms
April 28, 2008 Outstanding
Pacific Northwest Wine of the Week
Over the past several years, few Oregon wineries have made wine as consistently delicious as Van Duzer in Dallas. Winemaker Jim Kakacek crafted this wine from estate grapes, and it's marvelous.
It opens with aromas of pineapples, lemons and limes, followed by flavors of tropical fruits and citrus.
It is perfectly crisp, never stepping over the line to bitter.
Food matches: Enjoy with scallops, oysters or Dungeness crab.
Wine Press Northwest
November 25, 2008 Silver Medal Capital Food and Wine Festival
Lacey, WA
March 28, 2009
THE VINEYARDS
Pinot Gris is Oregon’s emphatic answer to Pinot Grigio. In our Willamette Valley climate, the Pinot Gris grape develops weight and richness and full fruit flavors. Van Duzer’s Pinot Gris grows on five acres planted to Pinot Gris clones 146 and 152. Together, the grape clones produced a fully mature fruit redolent of pineapple and peach. A flinty edge to the fruit, a common thread across Van Duzer vintages, adds interesting bite to the underlying medley of stone fruits and yellow grapefruit in the finished wine.
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TECHNICAL DATA:
| Vineyard: | 100% Van Duzer Estate | | Vinifera: | 100% Estate Pinot Gris (55% Clone 152, 45% Clone 146) | | Alcohol: | 12.8% | | TA: | 0.70 | | pH: | 3.14 | | RS: | 0.47 |
WINEMAKING
We like to capture the fresh fruit character inherent in the Pinot Gris grapes, relying solely on processing in stainless steel and releasing soon after bottling. The grapes are harvest by hand, then whole-cluster pressed, the gentlest method of extracting juice for fermentation. The juice is cold-settled for 24 hours prior to being transferred to stainless steel tanks for fermentation. Bottling takes place after only three months, in early January of the following year.
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