@Delectable Wine this is Statera Cellars’ IUVO 1 Pinot Gris Pet-Nat. Appellation is Willamette Valley, Oregon. NV.
Super unique pet-nat. Pinot Gris fermented on Aligote skins for a short period that are I believe leftover from another white wine from this producer. Zesty, refreshing, juicy goodness. Has a not-insignificant beer-like character; a wine for beer drinkers for sure.
- Color: medium (-) intensity burnished straw-yellow, cloudy
- Nose: ripe pithy grapefruit juice, underripe white peach, lager-esque yeastiness, hay, lilac, saline, beeswax, and in an interesting way kind of an almost hoppy scent although I’m pretty sure this is not a hopped wine, just skin fermented
- Palate: ripe grapefruit juice, lager-esque yeastiness, hay, starfruit, beeswax, saline, and that same pleasant subtle hoppiness on the nose
- Acid: medium (+)
- RS: mostly dry, just a tiny detectable trace for balance/also due to production method
- Alcohol: medium (-)/medium, not too noticeable
- Body: medium (-), round-textured with a relatively low intensity, fine bead of bubbles
— 9 days ago
First tasting ever of this varietal, a gift from my brother (but a little research online reveals this is the Burgundian name for Pinot Gris. Oh well, a rose by any other name...)
Paired with Beecher's New Woman (formerly No Woman) Jamaican jerk spice jack cheese.
Neutral aroma, rounded body, crisp, grapefruit and lemon finish, mild astringency, slight seed bitterness. A clean slate to show one's winemaking finesse: well made. 24 hours later, creamy lees contact character was more apparent.
Cheese would pair better with something earthy (Oregon Pinot noir) or contrasting (Washington state Syrah or red blend).
Ironically, the wine paired better with the Vollkorn bread (malty German-style sourdough made with whole wheat and rye) from Seattle artisanal bakery Macrina than it did with the cheese. Should have gone with the dill Havarti cheese instead. — 17 days ago
Happy National Pinot Noir Day! I am celebrating by opening the 2011 Benton-Lane Estate Grown Pinot Noir Willamette Valley.
On the nose there is nice red fruit, cherry, strawberry, cranberry, menthol, cola and a touch of funk.
The palate shows the red fruit that is on the nose, tart strawberry, cherry, cranberry, cola, clove, wet leaves and a bit of dry soil.
This is a light bodied wine with medium to + acidity and medium fine luscious tannins that coat the tongue which leads to a nice medium to long fruit filled finish. I hope everyone is enjoying Pinot Noir Day as I am and please as always be safe. Nostrovia! 🍷🍷🍷🍷 — 2 days ago
Started with a Rosé this evening and ultimately had to go to the cellar to pull out something more substantial for the grilled salmon and our garden grown grilled yellow wax beans. This Pinot is one we brought back from Oregon a few years ago. We stumbled upon this winery in the middle of nowhere and it was such a serendipitous encounter. A more assertive version of Pinot Noir, darker plum colour with a notes of cherries, blueberries, menthol, Christmas baking spices & violets. Perfectly balanced acidity and mostly spectacular. — 14 days ago
Really interesting white blend. Riesling, muscat, Pinot Gris, Pinot blanc, and gewurtztraminer. Riesling flavors up front, then Pinot blanc dominant. Pears, limes, white peaches, and some honeyed green apple and some baking spices at finish. Seems like each varietal shows up in succession. — 7 days ago
Belle Pente (bell-pont') means "beautiful slope" - for their 70 acre hillside vineyard & winery site in Willamette Valley. Bright red with concentrated aromas of sweet red fruits, herb spices and hints of floral notes. On the palate strawberry and cherry flavors, slight sweet undertones, herb notes and smooth gentle tannins. Well balanced on a lingering finish ending with mineral nuances. — 7 days ago
Sass is always one of my favorites for the price but I hadn't tried this vintage yet. As always, the fruit is ultra bright and expressive. There's no doubt about it, this has that natural wine vibe to it. Slight VA makes the aroma explode out of the glass... raspberry, blackberry and sour cherry. It's very lifted and lively. Slightly hot and the fruit is maybe a touch astringent. Structurally, this wine lacks delineation but it's delicious anyways. It's a different take and a more honest wine than most in the price bracket. Last time I talked to Jerry Sass he told me he was using less and less so2. Very cool.
#OREGON #PINOTNOIR #SASSWINE #OREGONWINE #WILLAMETTEVALLEY #oregonpinot #naturalwine — 12 days ago
Clos Electrique is quickly becoming one of my favorite wines out of Oregon. I like the 2011 vintage as it tend be be a bit more Burgundian for my taste and this one is just stunning. Will go for many, many years and will be letting my additional bottles rest for some time. I shame in drinking now though, it’s killer stuff. — 2 days ago