File this under Pinots I Didn’t Hate. Smooth and velvety, this ruby knockout goes down easy. We paired it with some real pedestrian food - rice one night, burgers another, but the juxtaposition of this silky, refined number against the simple, brutish flavors was outstanding. She’s a keeper this one. — 4 years ago
This is the Tualatin Estate Vineyard 2019 vintage. You could drink this with hearty fall or root vegetables and some caramelized sausage for a real tastebud treat, but why would you want to when it’s this good all on its own? — 5 years ago
The nose of this guy evokes the freshly oiled saddles of an equestrian stable alongside the workhorse of the kitchen - pepper. By the time it reaches your mouth, the tannins rush in but the effect is pleasant, even elegant as they’re smoothed out by a ruby fruit. Pairs nicely with a hearty bean and kale stew loaded with mushrooms and garlic. Top-notch wine. — a year ago
Jessica
Popped this on NYE to ring in a fresh era of groundbreaking chards and was taken aback by the sticky toffee pudding palate. The Grgich was hot on the nose with a butterscotch caramel finish that would pair nicely with a Gouda or a lobotomy. If butterscotch is your jam you will love this, though personally I find this wine to be a velour hoodie compared to the waxed canvas jacket of Oregon chards (e.g., Kelly Fox, Durant). Do with this info what you will. 🤷🏻♀️ — a month ago