2006 Vintage Select Pinot Gris

Wine Statistics

2006 - The Vintage

Due to winter weather patterns that lingered well into late spring, the 2006 growing season began with bud break around April 22nd, approximately a week to ten days later than normal. The good news was that we had less time to worry about a frost, which can be a problem until about May 15th. The bad news was that our growing season had been shortened before it even got started, and depending on weather conditions in the summer and fall, that could spell trouble. Fortunately, it did not. In fact, very warm weather is June caused bloom and fruit to be right back on schedule and, as we would later discover, produced crop loads which were well above average. This was welcome news to Willamette Valley grape growers who had struggled through two successive years of low yields.

By the time we reached veraison (the point where the grapes turn color), unusually hot weather in July and August had actually put us ahead of schedule, and had contributed to ripening the heavy load of fruit hanging on the vines. Rains in mid-September renewed fears that the grapes might not ripen, but by the end of the month the rains had ceased and a long period of warm, dry weather ensued. The result was something we don’t see often in Oregon…a heavy crop of very high quality grapes harvested right on schedule! Go figure...

2006 Vintage Select Pinot Gris

The fruit for this wine was whole-cluster pressed, settled for 24 hours and racked into stainless steel tanks for fermentation. After fermentation was complete, the wine was allowed to “sit” on the lees for an extended period, a step in the winemaking process which rounds out the flavors and softens the natural acidity of the grape. After a gentle fining and cold stabilization in late April, this wine was bottled on April 19, 2007. Our 2006 Vintage Select Pinot Gris presents a fruit-forward nose with aromas of pear and melon. This distinctly refreshing wine exhibits rich varietal character, with a finish that hints of tropical fruit. A natural complement to Northwest cuisine, take it along for your summer picnics. It also pairs well with salads, fresh fruit, or seafood and chicken dishes.

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