Not long ago, the efforts with Pinot Gris by winemaker Bryan Weil and vineyard manager Evan Bellingar at Alexana Estate Vineyard on behalf of Dr. Madaiah Revana earned a gold medal at Decanter magazine’s international competition in London. It’s easy to see why those Masters of Wine view this Pinot Gris program with such high regard. Fruit from vines established in 2003 at this Dundee Hills site produce a quintessential Oregon-style Pinot Gris that’s citrusy with aromas of lime curd, quince paste, dustiness and a fun hint of cotton candy. Inside, it’s bright, lively and mouthwatering with layers of lemon and lime and jasmine. The time spent on the lees, which were stirred every two weeks, helps to create a marvelous mouthfeel. Because the residual sugar of 4 grams per liter (0.4%) checks in just below the level of perception, the finish brings a blend of fresh mint, sliced cucumber and lingering lime.
Production: 586 cases