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Haden Fig Willamette Pinot Gris 2022
BOTTLE:
$65.00
In stock
SKU
86544
HALF-DOZEN: $360.00 or $60.00 each
DOZEN: $720.00 or $60.00 each
DOZEN: $720.00 or $60.00 each
Alluring notes of honey and spiced pears mingle with ginger root. This is a wonderfully textured wine with spicy fruit and lilting aromatics; hazelnuts, ginger and pear blossom. Signs off with some pleasing quince-like phenolics on the finish making it a perfect food wine to cut through spicy dishes with attitude. GABRIELLE POY
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Before Eric Nuccio was Evesham Wood, he was Haden Fig. His journey into winemaking began in Washington D.C., where he developed a passion for Oregon Pinot Noir while working at a respected wine retailer there. After gaining experience in wine distribution and formal education in viticulture and oenology, Nuccio and his wife moved to the Willamette Valley in Oregon. There, he apprenticed under Russ Raney, the founder of Evesham Wood Winery going on to work with him each vintage while eventually starting Haden Fig in 2007.
For his pinot gris Eric aims for a classic Alsace styling. This is achieved through thought the use of barrel fermentation in older, large format French oak. Here he is not aiming to add oak flavours or aromas but seeks out the textual elements through micro-oxygenation from time in barrel and some light lees contact. This is a wonderfully textured wine with spicy fruit and lilting aromatics that packs in the flavour and drives with wonderful energy and freshness. In 2022 the grapes are sourced from the Mahonia property and the recently purchased Torres Bros Vineyard.
Sourced from Mahonia and– the recently purchased!–Torres Bros. Vineyard; it’s barrel fermented and aged in neutral French oak. It is akin to the pinot gris imported from Alsace — this is a spiced, textured, and aromatically-driven wine.
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Before Eric Nuccio was Evesham Wood, he was Haden Fig. His journey into winemaking began in Washington D.C., where he developed a passion for Oregon Pinot Noir while working at a respected wine retailer there. After gaining experience in wine distribution and formal education in viticulture and oenology, Nuccio and his wife moved to the Willamette Valley in Oregon. There, he apprenticed under Russ Raney, the founder of Evesham Wood Winery going on to work with him each vintage while eventually starting Haden Fig in 2007.
For his pinot gris Eric aims for a classic Alsace styling. This is achieved through thought the use of barrel fermentation in older, large format French oak. Here he is not aiming to add oak flavours or aromas but seeks out the textual elements through micro-oxygenation from time in barrel and some light lees contact. This is a wonderfully textured wine with spicy fruit and lilting aromatics that packs in the flavour and drives with wonderful energy and freshness. In 2022 the grapes are sourced from the Mahonia property and the recently purchased Torres Bros Vineyard.
Sourced from Mahonia and– the recently purchased!–Torres Bros. Vineyard; it’s barrel fermented and aged in neutral French oak. It is akin to the pinot gris imported from Alsace — this is a spiced, textured, and aromatically-driven wine.
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