Stephen Reustle’s micro-climate north of Roseburg, Ore., allows him to chase an bright orchard fruit style that Willamette Valley producers have made the style for Oregon. He has changed the name — going to Pinot Grigio rather than Pinot Gris — blending clone 146 and 152 that are fermented in stainless steel. It’s an aromatically expressive example, casting out starfruit and facial powder along with dried apple, apricot and popcorn. Delicious balance with flavors of those orchard fruit and tangerine will lend this to roasted pork or a plate of cheddar cheese and smoked salmon or Asian Shrimp Cocktail.
Rating: Excellent, 89 points
Production: 88 cases