On Point with Rock Point

Imagine my delight and surprise, when sitting at the bar awaiting the chance to talk wine with the Mesa Grill team, and in walks Bill Powers, Wine Director and Manager of Mesa Grill, Bobby Flay’s flagship restaurant on Fifth Avenue in NYC. The first words out of his mouth were “Terry, did you read the NY Times today?” As it turns out, The Times did an in depth tasting of Oregon Pinot Gris/Grigio, and included our Rock Point Pinot Grigio. Not only was it the only Pinot Grigio in the tasting, but the least expensive and rated 7 out of twenty. Look it up. Not bad for a brand new wine, eh? http://www.nytimes.com/2010/02/03/dining/reviews/03wlis.html

As you probably know, the grape used as Pinot Gris is exactly the same as Pinot Grigio. Think of Syrah and Shiraz, and you will start to get it. The true difference comes from the vinification, terroir, and traditional style of each.

Pinot Grigio claims its roots from the Alto Adige region of Northern Italy. The wine is characterized by a light, green apple acidity that is refreshing and clean. Pinot Grigio rarely sees any wood, as the grape itself is quite delicate.

Pinot Gris hails from the Alsace region of France, and is the definitive white grape from Oregon. Filled with complexity and nuance, Pinot Gris was and is a loyal companion to the red grape that put Oregon on the wine map, Pinot Noir.

At Rock Point, we pick our Grigio early, maintaining all that lovely crisp acidity, and ferment in all stainless steel. We want all the freshness the grape can give, and treat it carefully to maintain that freshness. The taste is as crisp as a ski ride down the Tyrols.