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Flat front label of wine

Erath Pinot Gris 2008

Pinot Gris/Grigio from Oregon
  • WS89
  • W&S88
13% ABV
  • W&S90
  • WS88
  • WS86
  • WE85
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13% ABV

Winemaker Notes

Swirl this glass of sunshine and invoke bright fresh aromas of banana and honeydew melon. Savor the tropical fruit, lemon and floral notes that are seamlessly balanced with a clean lift of acidity, enlivening the palate and encouraging a gratifying length of flavors.

Critical Acclaim

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WS 89
Wine Spectator
A lithe white, flashing with peach, clove and melon flavors that sing easily on the lilting finish. Drink now. 24,500 cases made.
W&S 88
Wine & Spirits
This youthful gris is ripe with fresh apple scents and pear flavors. Give it six months to settle, then serve as an aperitif.
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Erath

Erath Vineyards

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Erath Vineyards, Oregon
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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.

Home to some of America’s most celebrated Pinot Noir, Oregon benefits from a marginal climate where grapes must struggle to achieve full ripeness—a challenge that results in high-quality fruit. By far the most important region is the Willamette Valley, which is further subdivided into six smaller AVAs. Surrounded on three sides by mountain ranges, the Willamette Valley is characterized by warm to hot dry summers and cool, rainy winters during which cloud cover is a near-constant. Along with the warmer AVAs to the south, including Umpqua Valley and Rogue Valley, it benefits from cool Pacific breezes during the growing season. Further inland, Columbia Valley to the north and Snake River Valley to the east experience cooler, wetter conditions. Post-prohibition viticulture is a relatively new addition to the state, which had been previously deemed unsuitable for the planting of Vitis vinifera grape varieties. That all changed in the mid-1960s, when Pinot Noir was first grown successfully along with other Alsatian varieties. Over the next two decades or so, Oregon continued its ascent to become to Pinot Noir powerhouse we know it as today.

The obvious success story of Oregon is Pinot Noir, which here takes on a personality that could be described in general terms as somewhere in between the wines of California and Burgundy, and is often more affordable than either one. The combination of elegant balance, high acidity, and rustic earth plus bright red fruit places it solidly in the middle of the spectrum for this versatile variety. Other successful varieties here include Pinot Gris, Chardonnay, and Riesling.

Pinot Gris/Grigio

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One grape variety with two very distinct personas, Pinot Gris in France is rich, round, and aromatic, while Pinot Grigio in Italy is simple, crisp, and refreshing. In Italy, Pinot Grigio is grown in the mountainous regions of Trentino, Friuli, and Alto Adige in the northeast. In France it reaches its apex in Alsace. Pinots both “Gris” and “Grigio” are produced successfully in Oregon's Willamette Valley as well as parts of California, and are widely planted throughout central and eastern Europe.

In the Glass

Pinot Gris is naturally low in acidity, so full ripeness is necessary to achieve and showcase its signature flavors and aromas of stone fruit, citrus, honeysuckle, pear, and almond skin. Alsatian styles are aromatic, richly textured and often relatively high in alcohol. As Pinot Grigio in Italy, the style is much more subdued, light, simple, and easy to drink.

Perfect Pairings

Alsace is renowned for its potent food–pork, foie gras, and charcuterie. With its viscous nature, Pinot Gris fits in harmoniously with these heavy hitters. Pinot Grigio, on the other hand, with its lean, crisp, citrusy freshness, works better with simple salads, a wide range of seafood, and subtle chicken dishes.

Sommelier Secret

Outside of France and Italy, the decision by the producer whether to label as “Gris” or “Grigio” serves as a strong indicator as to the style of wine in the bottle—the former will typically be a richer, more serious rendition while the latter will be bright, fresh, and fun.

SWS24543_2008 Item# 114373