• Stone fruit
• Subtle florals
• Medium-bodied
• Refreshing acidity

"Crisp and floral, with appealing apricot and melon flavours" Wine Spectator, Feb 2019

"The 2016 Pinot Gris is scented of green pear and fleshy yellow apple with notes of stone fruit, faint white flowers and baker’s yeast. Medium-bodied with good concentration of white fruits in the mouth and a soft, creamy texture, it has refreshing acidity and lots of white flower nuance on the long finish" Robert Parker Wine Advocate, Sep 2018

“Fragrant white flowers, nectarine, melons with a hint of Key lime lay the aromatic path to this tropical paradise. Pleasing plushness bolstered by engaging natural acidity combine to support lush flavors of banana, melon and apricot finishing on a long, clean and clear high note” Gary Horner, Winemaker

Erath has been working with this grape variety for more than two decades. The style of this Pinot Gris shows purity of fruit, balance and wonderful acidity in an unadulterated “no wood, no malolactic” style. This attention to detail starts in the vineyards and continues to the winery. From the close monitoring of cluster counts and weights to whole cluster pressing and cool fermentation temperatures, the goal is to make a lively, approachable white wine that is food-friendly and indicative of the cooler growing conditions in Oregon.

Erath wines are an expression of the land that the winery has cultivated for more than 40 years, longer than any other winery in the Dundee Hills of Oregon. The red, iron-rich Jory soils, combined with gentle breezes and warming sunshine of a marine climate, have bestowed upon Dundee a terroir of note. It has given rise to the handcrafting phenomenon, and the art of Pinot.

As one of Oregon’s wine pioneers, Dick Erath had always been as tenacious in his approach to Pinot as the Pinot grape is stubborn. The engineer-turned-viticulturist was first inspired to pursue winemaking in 1965 after an early garage experiment. After completing coursework at UC-Davis in 1968, Erath relocated his family from California to the untamed red hills of Dundee. An unheated logger’s cabin on 49 acres would serve as home – and ad hoc winery – for several years.

The 2016 growing season rocketed to the earliest start in recent history. An early warm spring transitioned to an even-keeled but warm summer. A welcome cooling trend towards the end of the ripening period spread harvest across four well-ordered weeks. Harvest began August 25 and lasted until September 27 under perfect conditions. Fruit quality was exceptional, producing balanced wines that despite the warm and early season, maintained acidity with moderate alcohol. The result is excellent color, plush tannin and purity in the reds and classic varietal character in the whites.

Food Pairing: Enjoy with roasted lemon chicken and asparagus.