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Erath Pinot Gris 1998

Pinot Gris/Grigio from Willamette Valley, Oregon
  • WE85
0% ABV
  • W&S90
  • WS88
  • WS89
  • W&S88
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Winemaker Notes

Erath's Pinot Gris is wild yeast fermented in stainless steel at a very cool temperature and is bottled early to highlight its delicious fruit. The style is opulent and spicy with excellent balancing acidity. The Pinot Gris sees one-to-two months in mostly old French oak to further round out the texture acidity and low pH lands it in a crisp and vibrant off-dry style. It is amazingly food friendly with a broad array of seafoods, poultry, pork dishes, spicy foods, and fruit with cheese.

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WE 85
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Erath

Erath Vineyards

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Erath Vineyards, , Oregon
Erath
As one of Oregon's wine pioneers, Erath winery's founder, Dick Erath, was driven by the belief that the future of Pinot Noir was in Oregon. Today, Erath's wines are an expression of the land that the winery has cultivated for more than 40 years, longer than any other winery in the Dundee Hill of Oregon. Winemaker, Gary Horner, who shares Dick Erath's background in science and a reverence for Oregon's unique terroir, strives to reveal classic Oregon Pinot: light, delicate and fruit-forward. Horner takes pride in making a range of Pinot Noir styles, from the hugely-popular Oregon blend to the highly-acclaimed, limited-edition, single-vineyard selections. His goal is to make the best Pinot Noir the region has to offer - it is time-honored, authentic and uniquely Oregon.

Known for bold reds, crisp whites, and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place the primary emphasis upon its own native grapes. Though the country’s climate is diverse, it is generally warm to hot. In the center of the country lies a vast, dry plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought. Because of its location on the Iberian Peninsula, many of Spain’s wine regions are located on or near the milder coast, either of the Bay of Biscay to the north, the Atlantic Ocean to the northwest, or the Mediterranean sea to the south and east. Each of these regions has its own unique soil, climate, and topography, as well as principal grape varieties.

In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate, though elsewhere the most popular wines are generally red. Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache), as well as rich, nutty whites from Viura. Ribera del Duero produces opulent, fruity, top-quality wines from almost exclusively Tempranillo. Priorat, a sub-region of Catalonia, blends Garnacha with Cariñena (Carignan) to make bold, full-bodied wines with a hint of earthiness. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez. Since the 1990s, international varieties like Cabernet Sauvignon, Merlot, and Sauvignon Blanc have been steadily increasing in importance in several regions.

GZT6121815_1998 Item# 230

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