Fermented in a concrete egg, this fascinating wine stands apart from any standard Oregon Pinot Gris. Its texture and subtle details speak to why winemakers are fascinated by these particular fermentation vessels, which are neither cheap nor easy to master. Its solid pear fruit is dappled with bread, pollen and powdered lemon notes.
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.