The Four Graces Willamette Valley Pinot Blanc 2011
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Previous Vintages:
2004 |
Tasting Notes
( PDF)
2004 Willamette Valley Pinot Blanc
Our Pinot Blanc achieves its intense flavors from the top of the vineyard bowl. You’ll see that honeysuckle and floral tones underline this wine’s golden hues, while aromas of musk melon and stone fruit delight. Stainless steel fermentation keeps the fruit perfectly balanced with crisp acidity and a bold, minerally finish. Perfect with spicy foods, fish, or on its own.
ALCOHOL: 14.1% pH: 3.42 TA: 6.6 Residual Sugar: 0.85%
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Tasting Notes
( PDF)
2005 Willamette Valley Pinot Blanc
Our Pinot Blanc achieves its intense flavors from the top of the vineyard bowl. The mouthfeel is an elegant blend of banana, stone fruit and vanilla, while aromas of orange blossom and melon dance in your glass. There is a touch of residual sugar that is quickly balanced by a fresh acidity. This beautifully bright Pinot Blanc would be perfectly paired with spicy ethnic foods, fish or simply on it’s own.
ALCOHOL: 13.7% PH:3.33 TA 6.7 g/L
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Tasting Notes
(376 KB PDF PDF)
2006 Willamette Valley Pinot Blanc
This Pinot Blanc is a delight to the senses. Opening with aromas of nectarine and lush white peach, with a hint of pineapple and fresh lychee, it’s visually vibrant with a charming light straw color and tint of pale green. The palate is soft and creamy with a bold mineral-laden finish. There are also implications of honeycomb and almond with the characteristic hints of honeysuckle and floral tones attributed to quality Pinot Blancs. More than two months of cold fermentation in stainless steel contributed to perfect balance, and crisp acidity.
ALCOHOL: 14.1% pH: 3.42 TA: 6.6 Residual Sugar: 0.85%
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Tasting Notes
(762 KB PDF PDF)
2007 Willamette Valley Pinot Blanc
Opening to billowing aromas of honey, white peach, apricot and soft vanilla, this Pinot Blanc also enchants on the palate. The soft, creamy texture carries flavors of ripe lychee, golden delicious apple and tropical fruits, brought together in the bold, mineral-laden finish attributed to quality Pinot Blancs. More than two months of cold fermentation in stainless steel contributed to perfect balance and crisp acidity.
ALCOHOL: 13.7% PH:3.33 TA 6.7 g/L
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Tasting Notes
(607 KB PDF PDF)
2008 Willamette Valley Pinot Blanc
White peach, honey and butterscotch combine on the nose with lightly toasted hazelnuts. An invitingly fresh zest of lime flavor is followed by Asian pear, jicama and grapefruit. This is a full bodied wine with a long finish. The fruit is from the Black Family Estate Vineyard in the Dundee Hills, Oregon.
ALCOHOL: 14.3%
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Tasting Notes
(1.82 MB PDF PDF)
2009 Willamette Valley Pinot Blanc
White peach, honey and butterscotch combine on the nose with lychee nuts. An invitingly fresh zest of lime flavor is followed by Asian pear, peach and grapefruit. This is a full bodied, balanced wine with a long finish.
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Tasting Notes
(751 KB PDF PDF)
2010 Willamette Valley Pinot Blanc
Apricot, banana, lime and butterscotch combine on the nose with light notes of honey. An invitingly fresh zest of lime flavor is followed by Asian pear, peach and grapefruit. There is an interesting mineral quality to the Pinot Blanc 2010 along with the usual bright acidity. This is a full bodied, balanced wine with a long finish. Enjoy!
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An explosion of aromas welcome you; apricot, banana and lychee combine with notes of apple on the nose. An invitingly fresh tangerine flavor is followed by grapefruit and lime zest.
Tasting Notes
(750 KB PDF PDF)