Whites / Rosés
We love white wine here at ENSO. Dry, refreshing, full of minerality and life. And what would summer be without a dry rosé?!?
We get most of our fruit for these delicious wines from the Wheatland Vineyard in the Willamette Valley, our old stomping grounds. They are fermented cold to retain delicate flavors and aromas. Our white wines do not see any oak, but they are aged on the lees so as to create a rounder mouthfeel.
Our rosés are produced in a variety of ways, so we’ll let each one speak for itself.
We release our whites and rosés in the Spring, just in time for the warmer weather.
This is something altogether new for us. Pinot Gris tends to make bright, fruity white wines, but when fermented with the skins (where the color in wine comes from), you get something more akin to a rosé. But not a rosé exactly. Rough and rugged, savory with notes of black tea and cumin, this floral-yet-savory wine will blow your mind.
11.6% alc / 38 cases produced / $25 (Order Online)
Chill and drink on it’s own…or with some oven-roasted lamb.
Each year we get to re-invent the rosé. This year, we co-fermented Pinot Noir, Pinot Gris and Pinot Blanc in stainless steel to create a beautiful, balanced dry rosé. As we say, “Portland Summer In a Bottle”. Aromas of ripe strawberries, brambly raspberries, and a touch of vanilla. Fruity, but not sweet!
12.9% alc / 84 cases produced / $22 (Order Online)
- BRONZE at the 2013 Great Northwest Wine Competition
- Wine Enthusiast: 89 points
Pairs perfectly with grilled chicken and veggies, soft cheeses, or an afternoon at the park in the sun!
Mmm-mmm-mmm. This refreshing, crisp white wine is bursting with green apple and herbal tones. Aging on the lees for 3 months in stainless steel rounds it out with a smooth finish. Floral aromas of white flowers and pears with a lovely hint of lychee nut in the finish.
12.4% alc / 100 cases produced / $20 (Order Online)
- Wine Enthusiast: 88 points
You can pair this wine with fish, poultry or soft cheeses, but you’ll be surprised to find that it also works quite well with a seasoned steak or juicy porkchop right off the grill. Believe it.
A very cool, damp spring and summer had us all biting our nails, concerned that the grapes wouldn’t ripen. But October gave us just the right amount of sunshine and dry wind to mature these beloved grapes into a brilliant expression of Willamette Valley terroir. Asian pears, orange blossoms, and chalk. This will will pair well with fatty dishes and soft cheeses. Can be aged for 3-5 years for optimal flavors & aromas.
13.1% alc / 90 cases produced / $20 – SOLD OUT
- SILVER at the 2012 NW Wine Summit
This dry Pinot Gris is just waiting to be paired with that cola-glazed porkchop you’ve been meaning to grill!
Some have called Riesling the king of grapes, able to showcase the region where it was grown more than any other varietal. Well we sure find this wine to be expressive! At once bright and floral, yet rich and smokey. Cold-fermented to retain the delicate aromas and flavors that make this wine a perfect seafood companion. Lemongrass, citrus rind, fresh mint, and maple syrup are just some of the notes you’ll get from this off-dry Riesling.
11.4% alc / 90 cases produced / $20 – SOLD OUT
- BRONZE at the 2012 NW Wine Summit
- Chosen by WinePress Northwest Magazine as one of their 3 favorite Rieslings
This off-dry Riesling pairs perfectly with spicier cuisine such as Indian or spicy Thai. It also works exceptionally well with creamy cheeses and fatty salami.
Each year we get the chance to re-invent the rosé. So this time, we decided to co-ferment Pinot Noir and Pinot Gris to create something all-together new. Portland summer in a bottle: Sun, spice, and passion. A delicate balance of playfulness and thoughtfulness. Bursting with ripe strawberries and smoke, this dry rosé will knock your mother’s socks off. Yours, too.
These grapes come from the Wheatland Vineyard in the Willamette Valley, our old stomping grounds.
12.6% alc / 50 cases produced / $22 – SOLD OUT
Um, this wine pairs well with sunshine and picnics. And Thanksgiving supper.