Pretty peach and apricot notes greet, while zesty acidity provides a firm framework. Warm it up and honeysuckle notes round it out.
Literally summertime in a glass. The pale straw color in the glass hints at the liveliness and freshness to come. A nose of honeysuckle, elderflower, and jasmine bring to mind a breeze across a springtime field of fresh white flowers. The palate starts fresh and bright, with notes of nectarines and honey, leading into an unctuous center that has notes almost like candied lychee. The finish brings back those notes of white flowers and rich stone fruits.
Great to enjoy from aperitif to desert or just sitting on the deck sipping in the sunshine. Pair with crab cakes, grilled veggies, or a cannelloni.
2015 Boedecker Cellars Pinot Gris:
Ripe and polished, with rich flavors of melon and pear, and aromas full of peach and apricot. Good acidity and a creamy texture add up to a huge ‘delicious’ factor.
Burnished golden hue from the extended skin contact, and a nose redolent of peaches, honeysuckle, and spice draw you in. Rich, ripe and polished on the palate with flavors of honey, peaches, & apricots combined with just a hint of citrus, this wine draws you in and makes you think about winter coming to an end.
Pair with broiled salmon with grilled fennel, scallops in tarragon cream, or a spit-roasted pig.
Winemaking: Whole cluster maceration of 14 - 24 hours before gentle whole cluster pressing. Long cool ferment in neutral oak barrels sur lee, stirred until bottled.
The Vineyards: Stanton Vineyard (Willamette Valley), Yamhill Valley Vineyard (Willamette Valley)
Winemaking: 14-24 hours of whole cluster maceration on the skins prior to pressing for an extra level of complexity. Barrel fermented in neutral oak and lees stirred, the wine went through partial ML, all which build up the silky mid palate texture and enhance the stone fruit and nutty flavors while allowing the varietal characteristics to shine.
The Vineyards: Holmes Gap Vineyard (Willamette Valley), Stanton Vineyard (Willamette Valley)
Winery: Boedecker Cellars
Owners: Stewart and Athena Boedecker
Location: Portland, OR
Husband and wife team Stewart and Athena Boedecker created Boedecker Cellars in 2003 and have crafted wines focused on quality, finesse, and locality ever since.
After having lived abroad in Europe for two years, Pacific Northwest natives Stewart and Athena Boedecker returned home to found Boedecker Cellars in Oregon’s revered Willamette Valley. After five years spent honing their craft at the Carlton Winemakers Studio in Carlton, Oregon, they built their winery in the heart of industrial Northwest Portland – just a stone’s throw from downtown and yet just 40 minutes from the vineyards– where they continue to make their acclaimed wines from Oregon’s Willamette Valley. When you visit Boedecker Cellars today you will likely encounter Stewart and Athena in the cellar tasting through barrels and tending their small lot, world-class wines.
Guided by both tradition and science, we use minimal intervention techniques in our winery. Every stage of the process is done by hand, including harvesting, sorting, punching down, and racking. Fermenting with native yeasts lets us highlight the unique qualities of each vineyard, bringing every aspect of terroir into the cellar. We taste, blend and taste some more, age our Pinot Noirs for a year and a half in barrel, bottle, and release the wines six months to a year later.
Boedecker Cellars is a community made up of dedicated and hardworking folks. Our winemaking team consists of Stewart, Athena, friends and family. During harvest, everyone comes to help, putting in 12- to 14-hour days in the cellar, sharing in the craft and creation of our wines.
CA, CO, CT, DC, FL, ID, IL, IA, LA, MI, MN, MO, NM, NY, NC, OH, OR, TN, TX, VA, WA, WI
FedEx Ground: Monday, April 23rd - Thursday, April 26th
First let me explain my preferences w/r/t white wine and this grape: I’m not into Pinot Grigio fan. I find it to be the wine equivalent of lemon water, and I’d drink it in the same situation- on ice, quickly, and without much thought (but even then I’d prefer something else). I can’t recall anything about any grauburgunder I may or may not have ever had because I never get past riesling and gewurztraminer when I’m drinking white wines from Alsace/Germany/Austria.
When I drink whites I don’t like oak, I don’t like ML, I sometimes like dry, other times off-dry or even straight up sweet, but always with acidity (malic) and a good hit of minerality. (I once saw a fellow wino say they “only like chardonnay that doesn’t taste like chardonnay” and I agree completely.)
That said, I found this Pinot Gris an interesting take on a grape I thought I knew. It is nothing like any of the Italian Pinot Grigios I’ve had- it’s big in flavor, darker in color (not presidential orange, but reading that it had extended skin contact makes sense- there is a bit of an orange tint to what I would probably call ‘pale straw’), and more complex.
Drunk ice cold:
It’s nice and refreshing. I strongly tasted pear mixed with honey, which flavor dominated seemed to shift as the temperature changed from mid 30s to mid 40s. Drunk at this temperature it has a long tart pear finish that I quite like.
Compared to a Pinot Grigio, this is a much more interesting choice to stick in the cooler of ice and drink while hanging out around the pool.
Attempts to drink at warmer temperature were not as successful. As it rose through cellar temperatures the fruit and honey was replaced with increasingly strong hints of fusel alcohol, and by 65 degrees there was nothing pleasant left. (My first reaction to it at ~65F was that it reminded me of Chateau Bleu)
Interestingly as it broke into the 70s some stone fruit emerged, but it still wasn’t a glass I wished to finish. Left in the glass in the mid 70s for a few hours some VA became noticeable.
At all temperatures I found that aerating on my tongue strengthened the fusel notes. Just drink this wine for maximum enjoyment.
There is no noticeable RS nor minerality, and the acidity while present while cold, is not pronounced, and while the body has an oily quality from the ML, there was no butter on the palate.
If you’re looking for an interesting poolside beverage, go for it, but keep it on ice and drink not sip. If you like 'Grigio and want to venture towards something a little more complex, you should go for it!
NOTE: The bottle I received, though seemingly the same wine/vintage, has a completely different label from the one shown in this offering. I do not know if their is any significance to that.
Too bad no PA on this or the last one. Hopefully more rose/white wines will be shipping to PA (I know they just changed the rules last year on this stuff, so I’m just happy any can ship here now. Everyone else will get on board eventually… I hope!)
@Winedavid49 Please? Cause I lived in TX before PA, and my wine consumption has suffered as a result. I mean, the state store here is really good, but less constructive to impulsive buys. And I’m working on rebuilding my wine stock. I know one buyer isn’t much vs the inconvenience charges, but I routinely bought on winewoot in my TX days and look forward to rebuilding a (slightly smaller due to space restrictions) wine cellar here. I’m not a wine snob, at all, so wine/beer loses out vs other booze here when it’s inconvenient to get.
@Winedavid49 I know. The original one had a guy in a half pipe nailing a 720. When I posted it looks like a comedy movie. Then I couldn’t edit. DANG!
Anyway… I’m going to whisper you in the next couple of days. I like your knowledge about wines and when I ‘grow up’ I wanna be just like you…
You rock. I was actually at the Sonoma party for casemates. Were you there?