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Hyland Estates Gewurztraminer 2011

Gewurztraminer from Oregon
  • RP90
  • WE91
  • WS89
  • WE88
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Winemaker Notes

Complex and seamless, with vibrant acidity and soft body. Aromas of rose petal, wet stone and orange peel entice while intense flavors of melon, citrus, honeysuckle and all-spice linger on the palate.

Amazing at taming spicy cuisine or enjoyed by itself, this wine pairs perfectly with scallops, smoked salmon, BBQ hot wines, soft and creamy cheeses, or many Asian inspired dishes.

Critical Acclaim

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RP 90
The Wine Advocate

From vines planted in 1971 and depicted on the Hyland Estate label, their 2011 Gewurztraminer evokes classic rose petal, lychee, and celery seed. Polished and caressing in texture, it evinces a levity and sheer refreshment you won’t often obtain from this grape (and almost never in my experience outside of the Pacific Northwest or New York’s Finger Lakes). Mouthwatering salinity adds appeal to a finish surprisingly understated compared with this wine’s attention-getting nose, but scarcely less appealing for that. I have no experience with how this particular wine can age, but analogies with similar Gewurztraminers suggests that it will remain delightful for at least 3-4 years, and it certainly offers outstanding value. As with the Pinot Gris from his Solena estate, Montalieu believes in picking Gewurztraminer at a point where the seeds turn dark brown and bitterness is largely eliminated, which was possible in this instance in the final days of October, yet still a only 13.% potential alcohol. (Despite what the Umlaut on its label may lead many consumers to imagine, this is a dry wine, closely akin to an old-fashioned Alsace exemplar of its cepage.)

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Hyland Estates

Hyland Estates

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Hyland Estates, , Oregon
Hyland Estates
The historic Hyland Vineyard lies nestled in the foothills of the coastal mountains near McMinnville, Oregon where it benefits from the influence of cool maritime air every evening that is the trademark of the Willamette Valley's Pinot Noir.

Originally planted in 1971, just five years after the first Pinot Noir was planted in the Willamette Valley, the 100 acre vineyard has been the source of fruit for many top scoring wines from some of Oregon's most recognized producers.

Arroyo Grande Valley

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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.

AIWHYLANDGEWURZ_2011 Item# 122123

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