This Club Membership option includes three or four shipments (your choice) of twelve bottles of our two styles of Pinot Gris: Croft Vineyards Pinot Gris and Guadalupe Vineyards Pinot Gris.
In the early 1980’s, Chancy Croft, an attorney from Anchorage, Alaska, visited the Willamette Valley and decided to plant a vineyard in the hills outside of Monmouth. Chancy was a man of vision and determined that his vines would be farmed organically from day one. In 2006, Chancy approached us to see if we would be interested in making wine with his Pinot Gris fruit. Based on the reputation of Chancy and his vineyard management techniques, we went for it, and have been greatly pleased with the results. This wine is fermented in stainless steel tanks and does not spend any time in oak. It is always fresh, crisp, well-balanced and full of fruit, with great minerality. We hope you enjoy it as much as we do!
Wine Enthusiast, 91 points, Editor’s Choice
Wine Enthusiast, 92 points, Editor’s Choice
The Guadalupe Vineyards were planted in 1989 and lie at the transition between the Jory soils of the Dundee Hills and the sedimentary soils of the Yamhill-Carlton AVA. The Willakenzie soil is shallow and well-drained over siltstone and sits at an elevation of 350 feet, bringing us bright, elegant and complex fruit for our Alsatian-style Pinot Gris.
The “Alsatian Style”
Alsace wine or Alsatian wine is produced in the Alsace region in France, where approximately 90% of the wines produced are white. Both dry and sweet white wines are produced and are often made from aromatic grape varietals. The Alsatian style refers to the winemaking process in which the wines are barrel fermented and barrel aged to add additional flavors, complexity and structure to the wines.
“Sur Lie” Aging
Sur Lie is the French term for leaving the wine in contact with its lees, the expended yeast cells from fermentation. The primary reasons for sue lie aging are generally based on stylistic goals: to enhance the structure and mouthfeel of a wine, enhance the body of the wine, and increasing the aromatic complexity, flavor/aroma depth and length. The results are a creamy mouthfeel and enhanced flavor complexity.