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Attems Pinot Grigio 2009

Pinot Gris/Grigio from Italy
  • WS88
13% ABV
  • JS90
  • WW91
  • JS90
  • WS90
  • WS90
  • JS90
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13% ABV

Winemaker Notes

The wine appears an intense straw yellow with gold highlights, luminous and appealing. Rich, complex notes of fruit are first to please, with banana, pear, mandarin, and kumquat, as well as pink grapefruit and white peach, and the bouquet ends in a flourish with generous orange blossom honey. The elegance and length of the palate are notable, as is its silky mouthfeel, finely balanced by a crisp acidity and ultra-savory fruit. Overall, a complex, well-balanced wine that is approachable and utterly delicious

This wine pairs well with roast poultry and rabbit, even lamb, grills, stuffed meat dishes.

Critical Acclaim

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WS 88
Wine Spectator
A ripe Pinot Grigio, displaying flavors of pineapple, apricot and patisserie apple and pear, joined by hints of almond paste and licorice. Fresh acidity keeps this a bit lively, and shows on the modest, salty finish. Drink now. 5,000 cases imported.
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Attems

Attems

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Attems, , Italy
Attems
The world-famous Attems wines are grown in Italy's renowned Collio DOC in the northeastern part of the country, bordered by the Alps to the north and the Adriatic Sea to the south. This geography creates a temperate microclimate, and the region's marl and sandstone soils make it perfect for Pinot Grigio and Sauvignon Blanc, as well as for the native Ribolla Gialla and Tocai Friulano that have been harvested here since at least as early as the 18th century.

The Attems family winemaking lineage dates back nearly a millennium. In 1106, records show that the Bishop of Salisbury gave them the estate for the purpose of cultivating vineyards and making wine. After 900 years of wine production, Attems aligned with the renowned Marchesi de' Frescobaldi, one of Italy's most revered wine families. Douglas Attems and the Frescobaldi family celebrate a legacy of friendship founded during their years as students at the University of Florence. The partnership understands that a wine's quality and personality reflect the land it comes from, and they have pledged to further enhance the vines at Collio. Together they have committed to innovative vineyard development and to strategic participation in the global market.

California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

HOR25937_2009 Item# 105912

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