Wines
5 Items Found
- Brandborg Gewurztraminer 2011 Product #26313 (In Stock)
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This fantastic dry Gewurztraminer is from the makers of our favorite value Pinot Noir, Oregon's Brandborg. Its aromatics are classic Gewurz: rose petals, lychee, and hints of spice. It's rich and moutfilling, but finishes clean. All of the exotic aromas and flavors are reigned in by a surprising amount of welcome acidity, making this a perfect partner for gently spiced Indian food.
- St Innocent Pinot Gris Vitae Springs Vyd Willamette 2011 Product #26628 (In Stock)
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A very fine vintage for this always popular Pinot Gris from Mark Vlossak. Mark tries for an Alsace-styled Pinot Gris, blending richness with a dry, crisp, finish. The 2011 is more concentrated and expressive than last year's 2010, with aromas of apricot, peach blossom, passion fruit and a touch of spice. In the mouth it's dry and bright with notes of pear, apricot, lime and hints of honey and toast. Finishes dry, and clean with bright peach flavors lingering nicely. Great with a wide range of meals and an elegant choice for Holiday parties.
- Elk Cove Pinot Gris Willamette Valley 2012 Product #27119 (In Stock)
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A long-time staff and customer favorite, Elk Cove's Pinot Gris is always about ripe pear and apple fruit, subtle acacia flowers, and juicy lime acidity. At once creamy and juicy, this remains one of the most reliable - and delicious - Oregon Pinot Gris wines we know!
- St Innocent Pinot Blanc Freedom Hill Vyd Willamette 2011 Product #26888 (In Stock)
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Owner/winemaker Mark Vlossak created this wine so he'd have something perfect to drink with fresh Dungeness crab, and while it does other things well, it's really brilliant with seafood. Aromas of pineapple, white peach and apricot lead to a fresh, vibrant, mouthful of white fruits, spice and mineral. Round and minerally textured, it finishes with just the right squirt of acidity. Ceviche, shellfish, or even fish tacos all work beautifully.
- J. Christopher Sauvignon Blanc Willamette Valley 2011 Product #26444 (In Stock)
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If you could grow and make dry Sauvignon Blanc along the steep, slatey, hills of Germany’s Mosel River, this is what it would taste like. Lot's of acidity here - just how Jay Somers likes it! - so pair with cheeses and salads. Redolent with pepeprmint, citrus, and passion fruit aromas and flavors, it's very bright and mouthwateringly juicy. Notes of slate and lemon drop come up on the long, zesty, finish. Powerful and very, very, good.
