Adelsheim "Oregon" Pinot Gris '07

RATING:

NYR (previous vintage: 89 points Tanzer)

DESCRIPTION/REVIEWS:

(Previous Vintage)"Pale, green-tinged yellow. Fresh orange and pear on the nose, with anise and dried flowers adding complexity. Firm and dry, with clean citrus and melon flavors braced by tangy minerality. The brisk finish offers excellent cut and a repeating citrus quality" ---Stephen Tanzer--. 89 points.

(Previous Vintage)"Bright, with pretty green apple and peach flavors, persisting gently.
Drink now."---Wine Spectator---87 pts.

OREGON PINOT GRIS. ...”Oregon produces some of the best Pinot Gris in the U.S.... At the top of the list is Adelsheim’s Willamette Valley Pinot Gris, full of pear and peach aromas and just right with cold shrimp and drawn butter.”---Imbibe Magazine.

ADELSHEIM 2006 PINOT GRIS TOPS THE LIST BEST VALUE:  "Rich and almost oily in texture, with balanced, complex aromas and flavors of lemon, flowers, minerals and almonds."Our top wine, the '06 Adelsheim, was clearly in the Alsace camp.  It was richly textured and complex, yet dry and lively, an excellent combination...though it was at the high end of the range for our top 10, we thought its quality made it the best value, too." The New York Times.

"Crisp and tart with luscious ripe red-apple flavor and notes of green melon and lemon. Great with roasted turkey and chicken, carrots, and sweet potatoes. "—Fine Cooking.
It pulls off the difficult feat of providing a gentle creaminess that lends a mouth-filling texture and long finish, yet still impressing as a wine that’s crisp and clean. Try it with mildly spicy foods (such as ceviche), not so mildly spicy Thai cuisine, rich fish entrees, and even classic oven-roasted fowl.