This Pinot Gris offers fresh aromas and flavors of ripe honeydew melon and kiwi with hints of white ginger. A touch of Viognier contributes texture and an attractive floral character. A small percentage of the juice was barrel fermented, making the 2006 Pinot Gris a little richer with more body than in previous vintages. Try this with scallops or halibut.
Connoisseurs' Guide to California Wines6 % Viognier. This comparatively full-bodied version makes a certain small bow to Alsace insofar as ripeness and weight are concerned, but it comes up short in its reach for richness or real fruit. It is a touch soft in structure, and its brief finish is trimmed with an unbuffered streak of bitterness that is hard to ignore.