The Tasting Panel magazine

August 2014

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august 2014  /  the tasting panel  /  107 A NAPA CLASSIC PINE RIDGE 2013 CHENIN BLANC + VIOGNIER, CALIFORNIA ($12) F ounded in 1978 by Gary Andrus, Pine Ridge Vineyards began as a belief in Napa Valley's potential to grow Bordeaux varieties. Starting in the Stags Leap District on a hillside flanked by pine trees, the estate now grows 200 acres spanning five appellations—Stags Leap District, Rutherford, Oakville, Carneros and Howell Mountain. Pine Ridge sources the 80% Chenin Blanc found in the 2012 from Clarksburg and the 20% Viognier from Lodi. Fermented cold and sticking to 100% stainless steel, this blend keeps it light and fresh with low alcohol (12.5%). The Sippers Say: Toasty color with a tropical fruit, honeydew and citrus nose. Light acid and tropical fruit with tangerines on the palate. —Veronica Trujillo Pear and green apple are dominant aromas; lush with tropical and stone fruit. Finishes crisp.—Taylor Chandler Powerful flavors, with ripe fruit, apple and a medium-length finish. Medium-plus weight; fruit forward and very approachable. —Andrew Fritz AN OREGON BULL'S-EYE ARCHERY SUMMIT 2012 VIRETON PINOT GRIS, WILLAMETTE VALLEY ($20) S elf-proclaimed "Pinot-centric" Archery Summit winemaker Christopher Mazepink utilizes traditional winemaking techniques such as hand-farming and harvesting—not to mention 20 years' experience and technological innovation to make truly superior wines in Oregon's Willamette Valley. Using 50% estate-grown grapes and 50% from other Willamette Valley producers, the Pinot Gris is then whole bunch–pressed and left to settle for 24 hours. After that, it is moved to stainless steel fermenters. Not a typical grape to be found in the area, this Pinot Gris easily has the sipper asking the question, "Why isn't everyone doing this?" The Sippers Say: Aromas of caramel and baking spices from oak pres- ence; green fruit, apple and pear. On the palate, big, rounded with soft acid, musty notes of oak aging and soft ripe flavors of honey and apple. —Jared Sowinski Charred apricot, kiwi and salty minerality. Reminds me of wet stone just after the rain. Very dry. —Taylor Chandler Aromas of soft green notes like edible flowers. On the palate, it is simple, easy with a nice finish. Notes of Fiji apple; well-rounded. —Scott Yanni Aaron Crespin is the Mountain Regional Sales Manager for Crimson Wine Group.

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