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Barnard Griffin Riesling 2012

Riesling from Columbia Valley, Washington
  • WE91
11.8% ABV
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3.2 4 Ratings
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3.2 4 Ratings
11.8% ABV

Winemaker Notes

Fragrant nose of apple, baking spice and orange. Fresh, zesty and shows wonderful purity to the fruit flavors. A great off-dry Riesling to serve as an aperitif or to pair with fork-tender pork cuts and light summer foods.

Critical Acclaim

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WE 91
Wine Enthusiast
Gorgeous aromas of peach, pear, flower and spice highlight this wine right from the start. There is an exotic, floral flavor running alongside the tree fruits, and suggestions of mint and rosewater. Excellent length and balance, with just a hint of sweetness.
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Barnard Griffin

Barnard Griffin Winery

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Barnard Griffin Winery, , Washington
Barnard Griffin
Barnard Griffin Winery was established in 1983 by Winemaker Rob Griffin and his wife, Deborah Barnard. Rob saw the opportunity to make great wine in Washington and moved north in 1977. Pleased with his move to Washington, he says "The northern latitude of Washington and the ideally drained sandy soils of the Columbia Valley make it possible to produce deeply concentrated wines of pronounced character."

Dundee Hills

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Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

STC658788_2012 Item# 125390

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