2013 Oregon Pinot Gris
The 2013 Pinot Gris has aromatics of ripe melon, white peach, and tangerine with hints of orange blossom and honeysuckle. On the palate, the wine opens with bright, tropical flavors, followed by soft acidity on the mid-palate, and lingering minerality.

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In Willamette Valley, the 2013 growing season started off with warmer than usual temperatures, causing early bud break. A long, dry weather pattern with cool summer nights followed—ideal for the fruit and typical for the growing region. The fruit was picked at optimal ripeness in early September, resulting in good flavor and concentration.After picking, the fruit was hand sorted and then gently pressed to help retain the fruit’s varietal character. To preserve the wine’s fruit and acidity, a long, cool fermentation in stainless steel tanks followed.

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Varietal:
100% Pinot Gris
Appellation:
Oregon
Willamette Valley
Barrel:
100% Stainless Steel
Alcohol:
12.8%

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ASIAN SLAW with GRILLED PRAWNS
Makes 4

Dressing
2 tablespoons dark brown sugar
1/4 cup freshly squeezed lime juice
1/3 cup canola oil
1 2-3 inch long piece of ginger, peeled and grated
Salt to taste

Slaw
4 cups finely shredded Napa, Savoy or green cabbage
4 carrots, peeled and julienned
2 cups bean sprouts
1 red bell pepper, julienned
1 to 2 serrano or red Fresno chile peppers, thinly sliced crosswise
1 bunch cilantro, coarsely chopped
1/2 cup salted peanuts, roughly chopped

Prawns
12 medium-sized peeled and deveined prawns
Olive oil
Salt to taste
Pepper to taste
4 wooden skewers soaked in water

  1. Heat a griddle or grill to medium high.
  2. Whisk together all dressing ingredients until combined.
  3. Combine and toss all slaw ingredients in a medium or large bowl. Toss the slaw with the dressing until evenly coated and set aside.
  4. Place 3 prawns on each of the 4 skewers, running the skewer through the tail and head ends of the prawn.
  5. Brush the prawns with olive oil, season with salt and pepper and place on the griddle or grill. Cook no more than a couple minutes per side. They’ll be pink when done.
  6. Serve the cooked prawns on the skewer (or off ) with a serving of slaw.

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