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-8-Like Pinot Noir, its bluish-grey mutant clone, Pinots Gris (Grey) originated in Burgundy, and followed Pinot Noir around the world. As a result, in the last 20 years an increasing number of winemakers in New Zealand, Australia, and Oregon are making outstanding Pinot Gris.Pinot Gris’s distinctive characteristics and appeal are all about balance: as the grapes mature the sugar content tends to increase while the acid decreases. Depending on the timing of picking and how much sugar remains at fermentation, the styles of this wine can range from light and acidic, to somewhat sweet, through to a rich, full-bodied wine. It is also a superb food wine that complements a wide range of cuisines. In Pinot Gris, a world of delicious discovery awaits.VC Spring recommendation: Pinot Gris from Oregon & NZCODE10535Excellent with rich dishesRRP ¥3,980Origin: Nelson, New ZealandAlc. 13.5% Residual sugar 5.5 g/LSingle vineyard Pinot Gris from the clay and gravel soils of the Moutere Hills, the cool growing season in 2016 produced fruit with lower sugars and juicy acidity. 20% was fermented in neutral oak to add complexity, and carefully handled to retain elegance and subtlety. A brilliant light yellow colour with a rst faint scent of ginger, and delicate white fruits mixed with spice on the nose. Wild yeast ferment adds complexity and viscosity, contributing to the satisfy-ing weight and focus. Excellent with cheese and other rich dishes, roast pork, or Thai curry.James Suckling 91ptsNeudorfMoutere Pinot Gris 2016(S)CODE10658Enjoy Central Otago mineralityRRP ¥5,000Origin: Central Otago, New ZealandAlc. 14.0% Residual sugar 0.96 g/LMade from fruit from two organic vineyards in Crom-well and Lowburn consisting of ne sandy loam mixed with schist and quartz, rich in minerals and providing good drainage. Golden straw yellow. Fermented in old 500L barrels and aged in the barrel for 13 months. Fresh but complex aromas and avours of citrus, pear, lychee, bruised apple, honey, chestnut and almond. Mouthlling juiciness and suppleness with a mineral edge. A generous, medi-um-bodied palate with good gentle acidity and a rm frame of long-lasting fruit avours. Excellent with chilled white asparagus or chicken dishes. Sato Pinot Gris L’atypique is fermented on the skins, contribut-ing a slightly astringent note.SatoPinot Gris 2016(S)CODE10903The Eyrie white wine agshipRRP ¥3,850Origin: Dundee Hills. Willamette Valley, OregonAlc. 12.5% Residual sugar <1.0 g/LIn addition to Pinot Noir, David Lett pioneered Pinot Gris in Oregon and today it is the most planted white varietal in Oregon. At Eyrie, a late-maturing Alsace clone, long sunshine hours and mild climate gave birth to a rich Pinot Gris style. Highly aromatic, with dense layers of lime, pea shoots, and white strawber-ry, with a spicy uplift, complemented by avours of dried sea grass, kiwifruit and currants on the rich and long palate. Excellent with freshly cooked chicken and scallop dishes. In addition, we have Eyrie’s special “Original Vines Pinot Gris” cuvee made from Pinot Gris planted on its original rootstock in 1965-67. It is powerful and complex, showing a deep mineral vein. Wine Enthusiast Top Cellar Selection 100The Eyrie VineyardsPinot Gris 2016CODE9879Beautifully balanced vintageRRP¥4,000Origin: Willamette Valley, OregonAlc. 14.4% Residual sugar 8 g/LFrom a ripe vintage of beautiful, bountiful fruit, it strikes the perfect balance between rich and refresh-ing, bright and subtle, sweet and slightly tart. The nose shows eshy white peach, fruit cocktail, sweet Rainier cherries and delicate pollen. The palate balances brightness and weight, with lemon-zest acidity, pear-like phenolics on the mid-palate, notes of ripe melon, honeysuckle, pineapple and nectarine, and a long nish. Excellent with Thai green curry, apple cinnamon bread, cheeses, and simply on its own.Wine Spectator 90ptsChehalem Three Vineyard Pinot Gris 2014(S)#10614  Original Vines Pinot Gris 2015  ¥6,500# 10659  Pino Gris L’atypique 2016(S)  ¥5,200

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