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Wine By Joe Pinot Gris 2011

Pinot Gris/Grigio from Oregon
    13.5% ABV
    • W&S89
    • W&S91
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    13.5% ABV

    Winemaker Notes

    This wine jumps into your nasal cavities wit hsweet aromas of fresh cut pears, green apples and hints of vanilla and cream. The light clean flavors in the mouth encompass citrus and green apple well-balanced by refreshing and flinty acidity for a perfect and lively finish with lingering hints of citrus rind. A lively, crisp, fruity and perfect "solo" sipper that also marries well with food.

    Critical Acclaim

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    Wine By Joe

    Wine By Joe

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    Wine By Joe, Oregon
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    Yes, there really is a Joe! Joe Dobbes is the man behind your bottle of Wine By Joe. As the sole owner and winemaker of Wine By Joe, Dobbes is a busy guy. As he says, "Passion fuels endless energy." Joe has been making wine in Oregon for over twenty years and his passion increases with each vintage.

    Driven to excellence in his art, Joe Dobbes is the consummate winemaker. Raised in a small town in the north Willamette Valley and educated in Ashland, Joe is a true Oregonian and is dedicated to Oregon wines. Yet his calling began outside Oregon, in Germany and France, where Joe spent years learning the art and science of winemaking. He apprenticed at Wiengut Erbhof Tesch, in the German Nahe region and at Domaine G. Roumier and Domaine Comtes Lafon in the Burgundy region, France, with winemasters Christophe Roumier and Dominque Lafon.

    Home to some of America’s most celebrated Pinot Noir, Oregon maintains a tight focus on small production, high quality wine even while the state’s industry enjoys steady growth. As a world-renowned wine region, Oregon has more than 700 wineries and is home to well over 70 grape varieties. With a mostly Mediterranean climate, its cooler and wetter regions lie in the west, close to the Pacific Coast.

    By far the most reputed region is the Willamette Valley, which is further subdivided into six smaller appellations: Chehalem Mountains, Dundee Hills, Eola-Amity Hills, McMinnville, Ribbon Ridge and Yamhill-Carlton.

    The Valley’s obvious success story is with 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 best Willamette Pinot noir has a rare combination of red and black fruit, elegant balance, high acidity and rustic earth. While completely enjoyable in their youth, some of the better, single vineyard or appellation-specific Pinot noirs can often benefit from some cellar time.

    Other AVAs in Oregon’s west worth noting include Umpqua Valley and Rogue Valley.

    In the east are Snake River Valley, which overlaps into Idaho, and Columbia Valley, which Oregon shares with Washington. Summers are hot and dry in these regions but winters are cold and rainy.

    Other successful varieties in Oregon include Pinot Gris, Chardonnay, Riesling and Pinot blanc.

    Pinot Gris/Grigio

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    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.

    Perfect Pairings

    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.

    Sommelier Secret

    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.

    GZT4681215_2011 Item# 119406