Pinot Gris doesn’t show up on the radar of Walla Walla wineries, but it’s an important grape to Casey McClellan in terms of quality, quantity and the winemaking approach. He recruits from the Willamette Valley and the warmer Umpqua Valley, then ferments 10% in new French oak. That added complexity, theme of orchard fruit and rounded acidity makes for a rather fascinating and dry Pinot Gris that speaks of the style now embraced by many producers in Oregon. Aromas and flavors of white peach, Anjou pear and starfruit lead to a smooth entry followed by lemon/lime acidity that continues to push into a finish of fresh apricots. Suggested pairings include seafood, vegetable-based dishes and grapefruit-avocado salad.
Production: 3,000 cases