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
88 "Light yellow. Fresh peach and melon aromas are underscored by white flowers and chalky minerality. Juicy, finely etched orchard fruit and melon flavors offer refreshing energy and finish with good lift and cut."

Great Oyster Wine - 2008 Pacific Coast Oyster Wine Competition

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.

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.