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Stewardship of the land est. 1983. Pinot Gris was first into the United States by being planted in the Willamette Valley where it best performs in our long, cool growing season. Our Pinot Gris when matched with poached or broiled salmon enhances the flavor of the salmon - it is our salmon wine. These vines were tended by hand and duster-thinned lo increase flavor intensity. The grape clusters were picked at peak ripeness and lightly/whole cluster pressed, not crushed, to produce the best flavors. The juice was fermented slowly at cold temperatures to enhance varietal flavor, conditioned sur-lee and stirred twice monthly. Small amounts of Muscat, for enhanced floral aroma, and Pinot Blanc, for greater mouthfeel were added as was some barrel-fermented Pinot Gris for a kiss of toast and richness. Al! Of our Vineyards are certified sustainable - Live (Low Input Viniculture and Enology) and salmon safe - Jim Berrau, Founder/Winegrower, Forrest Klaffke, Winemaker. Alc 12.5% by vol. Produced & bottled by Willamette Valley Vineyards. Willamette Valley. Oregon.
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