2010 Treehouse Estate Pinot Gris

Vista Hills Vineyard & Winery, Dundee Hills, Dayton, Oregon

Winemaker Dave Petterson has produced a winner here with this refreshing Pinot Gris of his. With clean minerality and lively acidity, this very well balanced white brings to your palate the luscious green apple, pear and kiwi flavor that you would expect from a great Pinot Gris.

His awesome tasting Pinot Gris comes from the six acres of vines on the estate. It brings to your taste buds a nice mellow, almost pinot noir flavor, but with more fruit in your senses. The crispness of this white makes it a joy whether you choose to sip on a warm summer day or by the fire on a chilly winter’s eve.

The name Treehouse is incorporated in naming Vista Hills Estate wines, because as you will find if you visit them, their tasting room is obviously a treehouse! It sits above the valleys, overlooking miles of vines, trees and clouds. You feel to be sipping wine when out on the spacious deck, like in a treehouse. Just a splendid adventure to be had. And with a glass of this delicious white wine in hand, an experience to remember on mind and palate.

A great food pairing for this awesome Pinot Gris


Prep Time-10 minutes, Cook Time- 45 minutes


• 3/4 cup butter

• 2 onions, chopped

• 2 cloves garlic, minced

• 1 bunch fresh parsley, chopped

• 2 (14.5 ounce) cans stewed tomatoes

• 2 (14.5 ounce) cans chicken broth

• 2 bay leaves1/2 teaspoon dried thyme

• 1/2 teaspoon dried oregano

• 1 cup water

• 1 1/2 cups white wine

• 1 1/2 pounds large shrimp – peeled and deveined

• 1 1/2 pounds bay scallops

• 18 small clams

• 18 mussels, cleaned and debearded

• 1 1/2 cups crabmeat

• 1 1/2 pounds cod fillets, cubed


1. Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.

2. Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.

3. Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!

Ref: www.vistahillsvineyard.com



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