Product Review
The 2018 growing season reflected a warm, dry spring into summer. However, fall offered cooling temperatures and rain into September and October which allowed for extended ripening and developing complexity in the fruit. Perfumed aromas of lavender, wild strawberry and spice. The wine is fresh, elegant and nicely structured with a balance of fruit and juicy acidity, typical of Willamette Valley Pinot Noir. Black cherry, dark fruit and baking spice leather blend with a bit of tart on the palate. The finish lingers with fine, integrated orange zest tannins. Pairs well with beef, duck confit and savory or roasted vegetable dishes
Pinot Noir is responsible for some of the worldâ??s finest wines. Famed for producing the red wines of Burgundy and the C?´te dâ??Or in particular, it is now widely grown in cool climates across Califonia and Oregon, and with increasing success in New Zealand. Although typically used to produce varietal wines, Pinot Noir makes a significant contribution in the wines of Champagne, where it is vinified as a white wine and blended with Cardonnay and Pinot Meunier. On the whole, fresh summer fruit of strawberries, raspberries and red cherries tend to be the identifying qualities, however richer versions express darker fruit including black cherries (kirsch), cherry cola, leather and violets to name a few.
Oregon is without a doubt establishing a reputation for producing to some of Americaâ??s finest wines, made from Pinot Noir, Pinot Gris and Riesling. The Willamette Valley is the largest and most well known AVA. The Dundee and Eola hills, as well as Ribbon ridge are three of its most promising sub-regions.
Red wine is wine made from dark-coloured grape varieties. The color of red differs based on the grapes variety or varieties used.Interestingly, black grapes yield a juice that is greenish-white. The actual red color comes from anthocyan pigments (also called anthocyanins) from the skin of the grape (exceptions are the relatively uncommon teinturier varieties, which produce a red colored juice). Most of the production centers around the extraction of color and flavor from the grape skin.
