What to Drink Now: Pinot Noir

Pinot Noir is considered by many to be the most temperamental, difficult, and overall challenging grape varietal a vintner can grow.  It has a high susceptibility to rot, viruses and diseases.  It has a thin skin which can easily get sunburned, and often needs cooler climates than some varietals to mature properly. High quality grapes are required to make a good Pinot Noir, different from some other varietals that can make decent wine from not the best grape. And does best in limestone and clay soils with good drainage.  A bad Pinot Noir is often flabby, overly jammy and fruit forward, and often quite uninteresting.  However, when Pinot Noir is done well it is considered by many, including me, to one of the (if not the) best varietals produced, whether that be a Grand Cru from Burgundy or a earth laden Willamette Valley gem, or a lush Russian River or Carneros beauty.  Pinot Noir can be the best expression of a varietal when handled with care and consideration.  Here are a few that are worth trying soon.  Some selections were sent for editorial consideration.

Willamette Valley’s Stoller Vineyards was the first LEED Certified winery in the United States, attaining the Gold designation.  Using solar power and gravity-flow it combines green, environment friendly practices with modern wine-making and sustainability, creating some of the finest Pinot Noir in the area.  Made from 100% estate fruit, with each individual estate block hand harvested, processed and barrel aged separately to ensure all fruit is picked at its optimal time.  2007 Stoller Vineyards Estate Pinot Noir comes from some of the oldest blocks of Pinot Noir on the Stoller Estate and is filled with layers of vanilla, baking spices, red fruit and the musky, earthiness which shines through in many of the stunning Pinot Noir offerings from Willamette Valley. Continue reading "What to Drink Now: Pinot Noir"