The unusual aromas on this wine are a confounding mix of fusel oil and grass, much like a Sauvignon Blanc. The wine has noticeable residual sugar as well. This seems way out of any varietal norm for Oregon Pinot Gris, but other than that, it's perfectly quaffable.
Paul Gregutt is a Contributing Editor for Wine Enthusiast magazine, a founding member of the magazine’s Tasting Panel, and reviews the wines of Oregon and Canada. The author of the critically-acclaimed Washington Wines & Wineries—The Essential Guide, he consulted on the Pacific Northwest entries in current versions of The World Atlas of Wine and The Oxford Companion to Wine.Email: firstname.lastname@example.org.