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Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
Complex and seamless, with vibrant acidity and soft body. Aromas of rose petal, wet stone and orange peel entice while intense flavors of melon, citrus, honeysuckle and all-spice linger on the palate.
Amazing at taming spicy cuisine or enjoyed by itself, this wine pairs perfectly with scallops, smoked salmon, BBQ hot wines, soft and creamy cheeses, or many Asian inspired dishes.
"From vines planted in 1971 and depicted on the Hyland Estate label, their 2011 Gewurztraminer evokes classic rose petal, lychee, and celery seed. Polished and caressing in texture, it evinces a levity and sheer refreshment you won’t often obtain from this grape (and almost never in my experience outside of the Pacific Northwest or New York’s Finger Lakes). Mouthwatering salinity adds appeal to a finish surprisingly understated compared with this wine’s attention-getting nose, but scarcely less appealing for that. I have no experience with how this particular wine can age, but analogies with similar Gewurztraminers suggests that it will remain delightful for at least 3-4 years, and it certainly offers outstanding value. As with the Pinot Gris from his Solena estate, Montalieu believes in picking Gewurztraminer at a point where the seeds turn dark brown and bitterness is largely eliminated, which was possible in this instance in the final days of October, yet still a only 13.% potential alcohol. (Despite what the Umlaut on its label may lead many consumers to imagine, this is a dry wine, closely akin to an old-fashioned Alsace exemplar of its cepage.) "
The Wine Advocate
The historic Hyland Vineyard lies nestled in the foothills of the coastal mountains near McMinnville, Oregon where it benefits from the influence of cool maritime air every evening that is the trademark of the Willamette Valley's Pinot Noir.
Originally planted in 1971, just five years after the first Pinot Noir was planted in the Willamette Valley, the 100 acre vineyard has been the source of fruit for many top scoring wines from some of Oregon's most recognized producers.
Like many other states, Oregon itself is an AVA of note. An Oregon wine can simply state Oregon as its place of origin, which typically means the grapes came from multiple smaller AVAs within the state.
Beyond the main AVAs of Oregon, like Willamette Valley, Rogue and Umpqua, smaller regions are gaining ground. Some you may see on the label include:
Columbia or Walla...Read More About Other Oregon
Spice is Nice
If you've ever smelled a lychee, you'll probably recognize a wine made from
Gewurztraminer. Gewurz, the german term for spice, adequately describes the
aromas and flavors that permeate wines made from the grape. Mostly grown in
and Germany's Pfalz region, Gewurztraminer is not the easiest...Read More About Gewurztraminer
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