This well-made wine shows an interesting mix of cucumber, lime, pineapple and apple flavors, underscored by racy, mineral-drenched acidity. It's bone dry, textural and refreshing. It's fun to find a low-alcohol, bone-dry Oregon Pinot Gris that fits the region's seafood so well.
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.