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San Francisco Chronicle (Sunday) - July 17, 2011
Recommended wine pairing for Greek Chicken Flatbread Sandwiches
Times Record News - June 28, 2011
2009 Chateau Ste. Michelle Pinot Gris Columbia Valley greets you immediately with its beautiful aroma of ripe pears and floral scents, which are quickly followed by intriguing flavors of peach and green apple and a finish of minerality and spice notes. This wine is rich, round and superbly balanced with its wonderful aromas, crisp acidity and clean finish. The fruit for this wine was selected from cooler vineyards located in the Columbia Valley including the Yakima Valley. The fruit was harvested in the cool of the night to preserve the variety's bright, juicy style, then allowed to go through a cool, three-week fermentation in stainless steel tanks. This wine is 94 percent Pinot Gris and 6 percent Viognier (one of my favorite grapes) that imparts texture and its attractive floral character. 2009 Chateau Ste. Michelle Pinot Gris absolutely rocks the house. I give it a rating of 90 points and select it as a "Double Must Buy."
Times Record News - June 22, 2011
...stunning with its crisp melon and pear flavors and balanced acidity on an extremely clean finish.
The Palm Beach Post - May 9, 2011
A sweet sip: City Cellar wine steward shares his summer favorite. "As we get into the warmer weather, the lightness, the freshness, the crispness of the acidity and the roundness of the stone fruit underlying it tends to elevate and bring up the palate,” Bennett said. “It’s clean, refreshing and light and great for the warm weather." PAIR IT WITH: “It’s great for fatty lighter fare, such as fish with a salad. You don’t even need food with it. It’s one of those wines that are so incredibly quaffable that it will stand up to a full dinner (as long as you don’t get into red meats). It’s very, very versatile,” Bennett said.
Tri-City Herald - February 9, 2011
Night-time harvesting retains natural acidity and the inclusion of viognier (6 percent) helped make for a sassy drink of starfruit, pear, peach, green banana and pear, backed by some grassiness, minerality and citrus pith. Pair with poached halibut.