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| Drinking Windows and Values |
| Drinking window: Drink between 2012 and 2014 (based on 34 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 87.3 pts. and median of 87 pts. in 9 notes) - hiding notes with no text | | | Tasted by SadEdjo on 2/7/2016 & rated 89 points: Medium yellow. Citrus melon. Mid weight texture with good acidity and lingering minerally finish. Top notch Gris (763 views) | | | Tasted by Pjreddy on 7/3/2013: Lemongrass, apple and mineral. Finish wasn't great which surprised me. We generally like this wine. Bottle may have been slightly off. (1221 views) | | | Tasted by fries on 12/3/2012: WSET Level 2 Class 7 (BCIT Downtown Campus, Vancouver, BC): Tasted blind, screw cap. Clear, pale lemon. Nose is clean, medium intensity, aromas of citrus, stone fruit, nutmeg/spice. Palate is dry, medium acid, medium- body, with flavours of crisp tangerine, peach, and spice... slight bitterness. Finish is medium. Good quality, refreshing pinot gris. (2324 views) |
| By Sara d'Amato
WineAlign (12/18/2012)
(Poplar Grove Pinot Gris, BC VQA Okanagan Valley white) Subscribe to see review text. | By David Lawrason
WineAlign (12/18/2012)
(Poplar Grove Pinot Gris, BC VQA Okanagan Valley white) Subscribe to see review text. | By John Szabo, MS
WineAlign (12/18/2012)
(Poplar Grove Pinot Gris, BC VQA Okanagan Valley white) Subscribe to see review text. |
NOTE: Scores and reviews are the property of WineAlign. (manage subscription channels) |
| Poplar Grove Winery Producer Website
Producer Location (Google Maps)2011 Poplar Grove Winery Pinot Gris100% Pinot Gris
Alcohol Level: 12.8%
Levels: pH 3.28 TA 6.8 g/l
Sugar: 1.1 g/l
Harvest date: Oct 27 - Nov 3 2011
Tasting Notes: Light golden in color with aromas of lemongrass, stone fruits &
apple orchards in full bloom. The first sip brings flavours of
sun-ripened peach & pineapple with hints of freshwater minerality
on the finish. The 2011 Pinot Gris combines a voluptuous
mid pallet with a zippy backbone of acidity that builds a long &
balanced finish. Chef Bruno recommends pairing the Pinot
Gris with the Vanilla Pod’s signature dish: the sushi pizza.
Harvest Notes: Spring 2011 will be remembered as one of the coolest, wettest
spring seasons on record. Spring temperatures were 30%
below normal & rainfall was up 120% over typical precipitation
levels. Cooler conditions continued into the summer months
until mid August welcomed warmer days. From mid August,
even though normal seasonal temperatures & drier conditions
prevailed, at summers end, the growing season was still behind
by four to six weeks. Fortunately for the vines, early fall brought
beautiful dry, sunny conditions with higher than normal
temperatures that persisted until the first frost in early November.
So while the 2011 growing season started off cool & wet, a
warm & dry finish with lots of sunny days allowed for late
ripening of the fruit & the latest harvest on record.
Winemaking Notes: The fruit was immediately pressed with no skin contact and
fermented cold to preserve the signature fruit flavours. The
various parcels of juice were inoculated with up to five different
yeast cultures in order to allow complexity & mouth-feel to
develop without over manipulation. The secondary malolactic
fermentation was inhibited to allow the Pinot Gris to be a
perfect expression of the fruit from the vineyard.
Cellaring Notes: This wine is meant to be consumed upon release. Some older
vintages in our library are showing Riesling-like petrol notes,
which are interesting but come at the expense of fruit flavours.
Drink within four years.
Pinot GrisFrom Pinot Gris Wikipedia entry:
Wines made from the Pinot gris vary greatly and are dependent on the region and wine making style they are from. Alsatian Pinot gris are medium to full bodied wines with a rich, somewhat floral bouquet. They tend to be spicy in comparisons with other Pinot gris. While most Pinot gris are meant to be consumed early, Alsatian Pinot gris can age well. German Pinot gris are more full-bodied with a balance of acidity and slight sweetness. In Oregon the wines are medium bodied with a yellow to copper-pink color and aromas of pear, apple, and/or melon. In California, the Pinot gris are more light bodied with a crisp, refreshing taste with some pepper and arugula notes. The Pinot grigio style of Italy is a light-bodied, often lean wine that is light in color with sometimes spritzy flavors that can be crisp and acidic. Although this wine can be very sweet, it will begin to lose its acidity when it is nearly ripe.
Pinot gris is considered an "early to market wine" that can be bottled and out on the market within 4–12 weeks after fermentation.
Varietal character (Appellation America)
Conseillé pour l'apéritif et avec les mets suivants :
Foie Gras terrine
Foie Gras poęlé
Tarte tatinCanadahttps://www.winegrowerscanada.ca/
https://en.wikipedia.org/wiki/Canadian_wineBritish Columbia Wines of British Columbia (British Columbia Wine Institute)Okanagan Valley Okanagan Valley (British Columbia Wine Institute)Okanagan Valley VQA Okanagan Valley (British Columbia Wine Institute)
VQA Defined Webpage (British Columbia Wine Institute) |
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