This wine exemplifies and continues to address the solid success Jerry Murray has accumulated after leaving the culinary field and becoming a winemaker. I will be the first to admit I am not the easiest person to impress when it comes to Pinot Gris, probably due to my Italian influence early in my culinary career. By the time I was in the Air Force I had experienced many Italian vintages of Pinot Grigio and the quality was hit and miss. Sometimes quality was spotty, most likely due to handling and storage. There were also some outstanding quality wines that left indelible impressions of peach and honey, some austere and minerals. Some examples had full flavored pear and apple and the best to my palate were the ones that combined all that with citrus zest and grapefruit meat.
I truly enjoyed this bottle and will continue to buy it for some time. It took me by surprise and the reward was phenomenal. A crisp fruit sensation where all the textures come together in a viscosity that has weight but is not heavy. It totally lends itself to the sensory experience of drinking this wine. Temperature of consumption is important; too cold and you mute the flavors and too warm it starts to lose its focus. When it is in its perfect window of consumption it is an experience I can only describe as luxurious. Despite the fact this is not an expensive wine it is luxurious and makes the consumer feel as if they know a secret they should keep to themselves lest the word gets out and Van Duzer has a rush on its 2010 Pinot Gris and it sells out overnight.
Rating: 92 | $16 | 13.1% ABV