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Sokol Blosser Pinot Gris 2015
For 47 years – even before there was an Oregon wine industry – the Sokol Blosser family has been perfecting Pinot Noir. Since founders Susan Sokol Blosser and Bill Blosser planted their first vines in 1971, the family has pursued winemaking excellence through environmentally friendly techniques. Today, situated on a certified organic 85-acre property in the Dundee Hills appellation, and farming another 43 acres of vineyards in Dundee Hills and Eola-Amity Hills, B Corp-certified Sokol Blosser remains committed to a sustainable approach. This respect for nature has consistently captured the terroir of the region, showcasing its essence through the brilliance of its estate fruit.
Now with the second generation of Sokol Blossers at the helm, the winery is poised to enter a new millennium of winemaking and sustainability under the guidance of CEO and Co-President Alison Sokol Blosser, along with winemaker and Co-President Alex Sokol Blosser. As the new generation continues the legacy of Sokol Blosser’s founders, the focus remains on crafting exemplary wines through sustainable methods. It’s no mere coincidence that such practices have had the happy consequence of enhancing the excellence of Sokol Blosser’s Pinot Noir. In addition to the official recognition received for its environmental practices, Sokol Blosser has consistently won recognition for its quality wines. Being good to the earth – farming, buying and building through the lens of sustainability – is really about paying attention to and respecting the details. There is no other way to make great Pinot.
One of Pinot Noir’s most successful New World outposts, the Willamette Valley is the largest and most important AVA in Oregon. With a Mediterranean climate moderated by a Pacific Ocean influence, it is perfect for cool-climate viticulture—warm and dry summers allow for steady, even ripening, and frost is rarely a risk during spring and winter.
Mountain ranges bordering three sides of the valley, particularly the Chehalem Mountains, provide the option for higher-elevation, cooler vineyard sites. The three prominent soil types here create significant differences in wine styles between vineyards and sub-AVAs. The iron-rich, basalt-based Jory volcanic soils found commonly in the Dundee Hills are rich in clay and hold water well; the chalky, sedimentary soils of Ribbon Ridge, Yamhill-Carlton and McMinnville encourage complex root systems as vines struggle to search for water and minerals. Silty, loess soils are found in the Chehalem Mountains.
Showing a unique rosy, purplish hue upon full ripeness, this “white” variety is actually born out of a mutation of Pinot noir. The grape boasts two versions of its name, as well as two generally distinct styles. In Italy, Pinot grigio achieves most success in the mountainous regions of Trentino and Alto Adige as well as in the neighboring Friuli—all in Italy’s northeast. France's Alsace and Oregon's Willamette Valley produce some of the world's most well-regarded Pinot gris wine. California produces both styles with success.
In the Glass
Pinot Gris is naturally low in acidity but full ripeness is necessary to achieve and showcase its signature flavors and aromas of stone fruit, citrus, honeysuckle, pear and almond. Alsatian styles are aromatic (think rose and honey), richly textured and sometimes relatively higher in alcohol compared to its Italian counterparts. As Pinot Grigio in Italy, the style is often much lighter, charming and fruit driven.
The viscosity of a typical Alsatian Pinot Gris allows it to fit in harmoniously with the region's rich foods like pork, charcuterie and foie gras. Pinot Grigio, on the other hand, with its lean, crisp, citrusy freshness, works well as an aperitif wine or with seafood and subtle chicken dishes.
Given the color of its berries and aromatic and characterful potential if cared for as it is allowed to fully ripen, the Pinot grigio variety is actually one that is commonly used to make "orange wines." An orange wine is a white wine made in the red wine method, i.e. with fermentation on its skins. This process leads to a wine with more ephemeral aromas, complexity on the palate and a pleasant, light orange hue.