Erath Pinot Gris
~13% ABV | 750mL | Pinot Gris | Oregon | Dry — no wood, no malolactic — Erath Pinot Gris is Oregon in a glass: fruit from prime Pinot Gris sites across the Willamette and Umpqua valleys, fermented cool in stainless steel with gentle whole-cluster pressing — no oak, no malolactic fermentation, nothing between you and the fruit. The winery sits in the Dundee Hills, where Dick Erath founded it in 1972 as an Oregon pinot pioneer; today it's part of Ste. Michelle Wine Estates. Available to order online at Del Mesa Liquor in San Diego, CA.
Pinot Gris splits into two camps — the rich Alsatian style and the crisp Italianate one. Erath plants its flag firmly in crisp: dry, zesty, mineral, built for seafood and sunshine. Among white wines at this price, it's one of the most reliable Oregon bottles on the shelf — the "no wood, no malolactic" house style hasn't wavered across vintages.
Tasting notes
Lemon spritz, pea blossom and blood orange aromas; yellow peach with hints of kaffir lime on the palate, mineral undertones, zesty acidity and a balanced, refreshing finish.
Why buy it from Del Mesa Liquor
- ~13% ABV, 750mL — dry Oregon Pinot Gris
- No wood, no malolactic — cool stainless-steel fermentation, fruit-forward and crisp
- Oregon appellation fruit (Willamette and Umpqua valleys); Dundee Hills winery
- From Dick Erath's 1972-founded Oregon pioneer winery
- Available to order online at Del Mesa Liquor
How to serve it
Serve well chilled (45–50°F). Made for oysters, crab, sushi, goat-cheese salads and anything with lemon and herbs.
Frequently asked questions
Is Erath Pinot Gris sweet or dry?
Dry — it's fermented to dryness in stainless steel with no oak and no malolactic fermentation. (Don't confuse it with Erath's Sweet Harvest Pinot Gris, a separate sweet wine.)
Where is Erath winery?
In the Dundee Hills of Oregon's Willamette Valley; the wine carries an Oregon appellation from sites in the Willamette and Umpqua valleys.
What does "no wood, no malolactic" mean?
The wine never sees oak barrels and doesn't go through malolactic fermentation — keeping it crisp, fresh and fruit-driven instead of creamy or oaky.