Chehalem aims for a crisp, Alsatian style of Pinot Gris, blending fruit from all three estate vineyards, then fermenting in stainless steel. There's an elegant balance here, with palate-refreshing acid. A natural fit with food.
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: email@example.com.