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Oregon has made a name for itself with
fuller-bodied, Alsace-style Pinot Gris. This
peach-inflected example is crisp and silky.
What You Need To Know
Del Rio’s Lee and Cookie Traynham
belong to a family of California cattle ranchers, but started
wrangling grapes instead of cows when they purchased a tract of
farmland in southern Oregon’s Rogue Valley in 1997. The couple
converted a sprawling pear orchard into a vineyard, eventually
turning a former packing house into a winery and hiring Jean-
Michel Jussiaume to head it. The son of a vintner in France’s Loire
Valley, Jussiaume has a knack for polished, food-friendly reds and
vibrant whites. That’s evident in this mouthwatering Pinot Gris,
which he fermented mostly in steel tanks to keep its flavors
bright. A small portion fermented in oak barrels gives the wine a
Orange blossom and
white peach notes.
Pear, peach and orange
notes are full and fresh.
and vegetable dishes,
especially grilled or spiced.