Mercer Estates Pinot Gris 2010
Pinot Gris/Grigio from Columbia Valley, Washington
A nose full of ripe honeydew melon and pear continues on the palate complemented by green apple and nice minerality. A slight herbal note reminiscent of fresh mowed hay adds complexity to the flavor profile. The mouth is broad and filling, with good acidity and a refreshing finish. This wine pairs well with seafood, especially mussels and clams.
Wine Enthusiast - "Aromas of melon and pear run into a smooth, full-bodied core of lovely fruit that's highlightrd with a hint of fresh cream. Broad and mouthfilling, with excellent concentration, this is a fine exmple of Washington State Pinot Gris. Best Buy."
Mercer Estates Winery
The Mercer Estates Wines exemplify the very best of what our Washington state terroir has to offer. Our award-winning wines are produced with a pure and traditional winemaking philosophy – from the initial grape planting, viticultural techniques to our considerable oak programs.
Mercer red wine grapes are primarily grown in the unique terroir of the Horse Heaven Hills in southeastern Washington state. The soil types and microclimates make this AVA a premier red wine grape growing location.
Our white wine grapes grow mostly in the Yakima Valley where the temperatures are slightly cooler and optimal for bright, fresh and crisp white wines. View all Mercer Estates Wines
About Columbia ValleyView a map of Columbia Valley wineries
Columbia Valley is the largest of Washington State's wine growing regions, with almost 11 million acres. It encompasses a number of smaller regions, including Yakima Valley, Walla Walla Valley, Red Mountain and more. The vast area consists of a range of climates, allowing viticulturists to plant a diverse selection of grape varieties. Most wineries plant rows sparsely, which helps the vines survive the harsh winters.
Notable FactsMerlot is the most popular and most planted grape of the area, followed by Cabernet Sauvignon and Chardonnay. Syrah and Riesling are also popular and continue to grow in acreage.
About WashingtonRelated Links:Now the number two producer in the United States, Washington State has also grown in quality.
So how does a state known for rain and coffee produce high quality wines? They plant their grapes on the east side of the Cascade mountains, away from that ever-present rain cloud that sits along the coast. Perhaps wine grapes do well since the sandy loam soils east of the Cascade range give way to an almost desert-like land, saved from drought only by the helpful rivers that run through the area – and the good irrigation systems.
Thinking that the state would do best with typical northern growing grapes like Riesling and Gewurtztraminer, turns out the apple state is well-suited for reds, namely Merlot, Cabernet Sauvignon and, more recently, Syrah. Of course, whites have not been forgotten - Washington State Rieslings range from bone-dry to sweet, are well-structured and high quality, and Chardonnay dominates most of the other white plantings, making a range of wines. But the reds of the region, Merlot in particular, have made Washington State a quality force to be reckoned with.
Customer ReviewsSign In to Add Your Review0 }div>Related ProductsIntroducing this classic vibrant Pinot Gris are aromas of pineapple and bright lime citrus on the nose. Following are vivid ...
Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
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.