Pinot Gris was first introduced into the United States from France by David Lett, who planted Pinot Gris in the North Willamette Valley at The Eyrie Vineyards. Founder Jim Bernau got his first cuttings of Pinot Gris as a result of David's innovative work. Pinot Gris is now Oregon's leading white variety.

On the Nose: Opening with aromas of honeydew melon, guava, mango and citrus, the nose continues to reveal white tea and springtime blossoms for additional layers of complexity.

On the Palate: Citrus and tropical flavors burst on the palate with a touch of meringue adding creaminess to the wine and balancing acidity for a lingering, fresh and crisp finish.

Food Pairing: Enjoy this refreshing dry white wine as an aperitif or with a variety of food pairings including Oregon Dungeness crab, angel hair pasta with shrimp, halibut in a lemon herb butter sauce, tuna steak salad with lemon vinaigrette and as a nice answer to Asian influenced stir fry dishes or spring rolls.

Peak Drinkability: 2022-2025