Winery - Eugene Wine Cellars
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* Expert NoteJanuary 12, 2012
Pinot Gris has really caught on with consumers, because it can be delicious with so many different foods, but particularly with Pacific Northwest halibut and salmon. This is a well-crafted, straightforward version, with the characteristic pear fruit and a certain “graininess” in the mouth. The price seems a little ambitious, given the competition.
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* Expert NoteJanuary 12, 2012
A few years ago there was a bit of a tempest in a wine barrel when Oregon’s winemakers discovered that the Pinot Blanc they had been buying from California was actually Melon, the grape of France’s Muscadets. It all made for a lot of confusion, but Oregonian Melon is an interesting wine, which has a lot of fat tropical fruit when it’s young, and can be quite appealing. The wine does not age; in fact, it falls apart. So drink it young, when the ripe fruit suggests mangoes and papayas and swaying palms.
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* Expert NoteJanuary 12, 2012
There’s a surprising amount of tannin and a hard, almost bitter edge to this wine, rather than the floral scents and elegance one associates with Viognier. The fruit definitely carries a citrus kick, with plenty of acid, perhaps too much. But with the right food — fresh Northwest oysters spring to mind — it could be just right.
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* Expert NoteJanuary 12, 2012
Here is a pretty Pinot, at least from the smell of it. It’s scented with bread and sassafras and lightly hued, as is proper with Pinot. In the mouth it feels young, even spritzy, and the fruit is buoyed on a weightless, watery base that leads nowhere. Somehow the promise of the nose fails to deliver.
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* Expert NoteJanuary 12, 2012
Syrah is the flavor of the month on the West Coast, but Oregon Syrah is a rarity. This wine tastes as if it is from very young vines; there is no depth or texture to the fruit. There is plenty of color, and forward flavors of spice and black cherry. But it lacks weight and finishes with a watery, generic flavor.
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