Pinot Gris was first introduced into the United States from France by David Lett, who planted Pinot Gris in the North Willamette Valley at The Eyrie Vineyards. Founder Jim Bernau got his first cuttings of Pinot Gris as a result of David's innovative work. Pinot Gris is now Oregon’s leading white variety.
On the Nose: Bursting with fresh pear, green apple and citrus, the nose is accented by a hint of vanilla.
On the Palate: Entry on the palate offers juicy flavors that mirror aromas with the addition of honeydew melon and jasmine tea. With a bright medium-bodied profile, the wine is clean, crisp and refreshing.
Food Pairings: Light fare including baked chicken, summer salads, seafood with citrus glazes or cream sauces, grilled salmon and medium cheeses.