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St. Innocent Vitae Springs Pinot Gris 2008

Pinot Gris/Grigio from Willamette Valley, Oregon
  • RP90
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Winemaker Notes

The 2008 Pinot gris, Vitae Springs Vineyard has a wonderfully ripe, spicy nose of melon, Asian pear, and Honeycrisp apples with orange peel and sweet citrus blossom notes. Concentrated apple, pear, fresh blossoms and cobbler spices enter your mouth with a fresh sweetness that melds into a rich minerality and a completely dry finish. It is both textural and persistent in the mouth. Backed by great acidity, its great fruit is perfectly balanced by its length and richness in your mouth. It is a great match for salmon, pork, fish, and Asian-influenced foods and dishes with spicey notes.

Critical Acclaim

RP 90
The Wine Advocate

The 2008 Pinot Gris Vitae Springs Vineyard has a classy perfume of baking spices, tangerine zest, and white peach. Smooth-textured and intense on the palate, this tasty effort will provide pleasure over the next 3 years.

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St. Innocent

St. Innocent Winery

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St. Innocent Winery, , Oregon
St. Innocent
St. Innocent Winery was founded in May 1988 by Mark Vlossak, the current winemaker and president, and eight investors. Ten tons of grapes were crushed the first fall, producing 396 cases of still and 176 cases of sparkling wine. Production increased to our full capacity of 6800 cases in 2004. The winery is located in Salem, Oregon, at the southeast corner of the Eola Hills, in the mid-Willamette valley.

St. Innocent produces small lot, handmade wines: seven single vineyard Pinot noirs and a blended Pinot noir called the Villages Cuvée, two Chardonnay from Dijon clone plantings, two Pinot gris, and a Pinot blanc.

The philosophy behind the winemaking at St Innocent is that the function of wine is to complement and extend the pleasure of a meal. The characteristics of a wine should enhance different food and flavor combinations - this interaction amplifies the pleasure of a meal. To this end, St. Innocent wines tend toward higher acid levels, and more diverse and balanced flavors.

Willamette Valley

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One of Pinot Noir’s most successful New World outposts...

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One of Pinot Noir’s most successful New World outposts, the Willamette Valley is the largest and most important AVA in Oregon. With a temperate climate moderated by 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 even 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 difference 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 holds 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; and the silty loess found in the Chehalem Mountains, somewhere in between the other two in texture, is fertile and well-draining but erodes easily, creating challenges for growers but necessitating careful vineyard management.

The celebrated Pinot Noir of the Willamette Valley typically offers supple red fruit, especially cranberry, without the powerful punch often packed by its California counterparts. Elegance is paramount here, and fruit flavors are balanced by forest floor, wild mushroom, and dried herbs—much more in line with Burgundian examples of the variety. Chardonnay too takes its inspiration from the French motherland, focusing on tart, crisp fruit and minerality, rarely relying upon heavy new oak. Pinot Gris here is fleshy and bright, and Riesling is dry, aromatic, and citrus-focused.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow...

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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.

CVF225845_2008 Item# 100242

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