Hyland Estate Gewurztraminer 2011
Gewurztraminer from Oregon
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.
The Wine Advocate - "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.) "
Hyland Estate Winery
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. View all Hyland Estate Wines
About Other OregonView a map of Other Oregon wineries
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:
Walla Walla Valley AVA– these are most often associated with Washington State, but technically they run over the state lines into Oregon. Most wineries only use a small fraction of grapes from the Oregon side in order to maintain a Washington State wine, but you may see some Oregon producers sourcing grapes from those small overlapping AVAs.
Southern Oregon AVA– encompassing the Rogue and Umpqua Valleys, this AVA is a large area where many producers are experimenting with Syrah.
About OregonOregon has long been an agricultural state, producing everything from hazelnuts to cattle. The Willamette Valley in particular is a fertile basin for all sorts of produce. Not quite pegged as a wine state, in 1965, a UC Davis graduate named David Lett decided that the Willamette's climate mirrored that of Burgundy in France. With that in mind, he decided to plant some Pinot Noir clones to see how they did. And a good gamble it was. The Willamette is now one of the only regions in the world to focus solely on Pinot Noir as its red variety. Also known for Chardonnay and Pinot Gris. The southern part of Oregon has been slower in delving into the world wine market, but has been making excellent strides with their Rhone style varietals, like Syrah and Grenache. There are also coastal regions producing promising wines.
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