2025 Ponzi Pinot Gris

$20.00

2025 Ponzi Pinot Gris

Name: 2025 Ponzi Pinot Gris
Brand: Ponzi Vineyards
SKU: 25PG500BCC
Price: 20.00 USD
Availability: InStock

Lively, warm, expressive

The original. Still the benchmark.

Dick Ponzi came to Oregon because of Alsace — inspired by its cool-climate wines, convinced Oregon could do the same. He proved it. Ponzi created America's first commercial Pinot Gris — LIVE Certified, estate-grown, own-rooted vines that are now among Oregon's oldest. White florals, ripe stone fruit, a whisper of grapefruit: aromatic, textured and chiseled, with the balance that makes it as natural opening a meal as carrying it through to the last glass. The inspiration was Alsace. The wine is now an American classic.

“A crisp and textural wine with an incredibly long finish for a light-bodied wine. Nice tension and freshness.”
— James Suckling

93James Suckling

TA: 6.4 g/LpH: 3.05Volume: 750 mLABV: 13.5

$20.00

Shipping calculated at checkout.

Winemaker Notes

Wet stone, granite, and lemon oil meet kumquat and green melon along the way — mineral first, fruit second. Sea salt and lemon-lime zest sharpen into yellow cherry and honeydew, carried by tension rather than weight. Light to medium-bodied, focused, precise. The finish stays vibrant long after the glass is empty. Leads with place, lets the fruit follow.

Pairings

Sushi

Alsatian tarte flambée

Thai green curry

Moules marinières

Smoked salmon with crème fraîche and capers

Bánh mì

Occasions

Introducing someone to Oregon wine for the first time

A summer Friday with no agenda

A long overdue dinner with people you love

Winning a sushi pairing contest

In the vineyard

A warm, dry stretch from April through Labor Day
pushed ripeness nearly two weeks ahead of schedule, one of
the shortest harvest windows in Ponzi’s history. The Pinot
Gris came in over twelve days in September, yields running
below average, but careful vineyard stewardship through
the heat kept the fruit clean, ripe, and balanced. The result is
a vintage rich in texture and layered with spice, vibrant and
elegant.

IN THE CELLAR

Pressed whole cluster, settled 24 hours
before racking off gross lees. Fermented in stainless steel,
remaining on lees post-primary to build mouthfeel. Racked
off lees one month before bottling.