Gris for the mill

The New York Times raves about Willamette Valley’s pinot gris.

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Good news for Oregon vintners: New York Times wine critic Eric Asimov is
offering full-throated kudos for the Willamette Valley’s other pinot.

Personally, I think Oregon pinot gris is a wonderful source of good wine
values. The Oregon pioneers who planted pinot gris in a chardonnay world
were brave souls. At one time, producers treated pinot gris as if it were
chardonnay, giving it the full oak treatment. And even today, many in Oregon
would prefer to upsell consumers to pinot noir rather than pinot gris, but
wines like the Ponzi, and the tangy, delicious 2007 King Estate pinot gris,
are excellent values.

Read the full story in The New York Times.