2010 Van Duzer Pinot Gris Willamette Valley

The Van Duzer Pinot Gris Willamette Valley 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

2016-01-23T11:52:00+00:00

About the Author:

Marc has held almost every position in the food & wine industry and is committed to Celebrating Hospitality with Pride. In addition to being the co-founder and editor-at-large for Enobytes, Marc is a wine blogger contributor to OregonLive.com (Wine Bytes) and writes the Wine Knowledge column in the print magazine About Face. The Contra Costa County Times, San Jose Mercury News, Tacoma Times Tribune and Washington Post have either interviewed or quoted Marc on his viniferous and culinary opinions. Marc has also appeared on Portland's "Vine Time" on News Radio 750 KXL and on California's Central Coast "From the Growing of the Grape to the Glass" on KUHL-AM 1410. He is also the author of A History of Pacific Northwest Cuisine: Mastodons to Molecular Gastronomy. While continuing to tenaciously search for what he may finally proclaim as his favorite wine Marc is relentless in his quest for the ultimate food and wine experience.

6 Comments

  1. Brandon June 2, 2011 at 6:40 PM - Reply

    I’ve been a fan of Jerry’s winemaking skills for a while now. Anyone who has had his wine from Patton Valley knows he’ll do great things at Van Duzer.

  2. Jerry Murray June 3, 2011 at 10:52 AM - Reply

    Mark,
    Glad you liked the wine, hopefully it is just the first of many.
    Brandon,
    Thanks for the support and welcome to the Van Duzer Fan Club!

    Jerry Murray
    Winemaker
    Van Duzer Vineyard

  3. Marc Hinton June 3, 2011 at 11:11 AM - Reply

    Jerry,

    You still make wine like a chef and that is a good thing . Just like a chef who is only as good as the last dish he pushed out; you seem to keep making winners even when the weather did not hand you the most pristine ingredients to work with. I just fielded a question on Facebook regarding your Pinot Noir from 2010. I was asked if we had tasted it yet? When barrel samples are ready let us know we would like to come down and take a sip.

    Marc

  4. Belinda June 4, 2011 at 11:50 AM - Reply

    Looking forward to trying this.

  5. Willette Holyfield June 6, 2011 at 12:44 PM - Reply

    GREAT REVIEW! I agree with all your thoughts you said in your post, especially at the middle of your article. Thank you, your post is very valuable as always.

  6. […] while bringing value to the consumers that was not associated with this brand in recent vintages. Van Duzer has been a favorite of mine for almost a couple of decades now, but a few years back something […]

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