J Vineyards & Winery Russian River Pinot Gris 2006
Pinot Gris/Grigio from Russian River, California
The 2006 J Pinot Gris is a wonderful blend of 100% Pinot Gris fruit from the unique growing conditions of the Russian River Valley. The fruit for this wine comes from J's own Cooper and River Road Vineyards, the famed Saralee's Vineyard and Preston Vineyard. The cool region and well-drained soils help to ripen the grapes slowly, allowing fully mature flavors to develop while preserving a crisp elegance.
The 2006 J Pinot Gris leads with tropical fruit aromas of pineapple, mango and guava blended with delicate notes of honeysuckle, pear and Fuji apple. On the palate, flavors echo the nose, exploding with bright and juicy tangerine, pear and apple flavors that carry on to a crisp and tangy finish. Its opulent texture and balanced acidity make this Pinot Gris an ideal wine to pair with a variety of foods.
Connoisseurs' Guide - "Complex aromas that start with fresh, ripe stone fruits and add in nuances of minerals, chalk and kiwi. Its balanced, well-ripened flavors hold consistently across the palate and last and last in the inviting finish. The wine's richness and depth make it into a fine mealtime mate to lighter seafood in creamy sauces."
J Vineyards & Winery
Founded by Judy Jordan in 1986, J Vineyards & Winery is an independently owned Sonoma County winery. Located on Old Redwood Highway south of Healdsburg, the winery focuses on Brut and Brut Rose sparkling wines, as well as Pinot Noir, Chardonnay and Pinot Gris - terroir-driven varietal wines, produced from estate-grown grapes farmed primarily within Sonoma County's Russian River Valley appellation. In 1994, the first small lots of Pinot Noir varietal wines were produced at J, but sparkling wine continued to be the winery's focus. In 2006, J formally launched an estate varietal program based on its 254-acres of Russian River Valley vineyards. Today, under the direction of winemaker Melissa Stackhouse, J Vineyards & Winery produces several small-lot Pinot Noirs. The winery celebrates its 25th harvest in 2012. View all J Vineyards & Winery Wines
About Russian RiverView a map of Russian River wineries
The Russian River Valley is named as such due to its proximity to the Russian River, the river itself named for the Russian fur traders who came down from Alaska in the late 18th and early 19th centuries. The Russian River is agricultural land. While there is a focus on wine, beyond the vineyards are many small, family-owned farms cultivating everything from cattle to Christmas trees.
Notable FactsThe proximity of this cool river and the rolling fogs from the Pacific Ocean make the area amenable to cool-climate grapes like Pinot Noir and Chardonnay. In fact, the region is quite known for its full-bodied, yet elegant Pinot Noir, as well as their ripe, yet lean Chardonnays. Within Russian River Valley lie the smaller appellations of Chalk Hill and Green Valley. Chalk Hill is the warmer of the two and furthest from the ocean, while Green Valley is cooler and closer to the water.
About CaliforniaIt's not rare to see a wine's country of origin listed as "California." A country into itself in the wine world, California makes enough varieties and styles to match many European wine countries. It produces a diverse range of wines that span the quality spectrum.
The most famous of the California wine regions is Napa Valley, and these wines are certainly outstanding – but it's not as broad and diverse as its larger neighbor, Sonoma County. Down south, Santa Barbara's Santa Maria Valley is well-known for its Rhône blends, as well as cool-climate varieties like Pinot and Chardonnay. The Central Coast, the largest California AVA, has many different microclimates that lead to a wide range of wines with many sub-AVAs.
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Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
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