At the time of planting in 1970, the Pacific Northwest was not thought to be a place to grow Pinot Noir, but Dick and Nancy realized the Northern Willamette Valley’s climate was ideal for cool climate varieties. Pinot Noir cuttings were planted those pioneering methods, philosophies and winemaking passions established more than 40 years ago are still practised today under the family’s second generation.
“Warm aromas of ripe plum, cola, tobacco and cayenne frame the floral notes of violet and dried rose petal in the nose. The plush and silky mouth shows spicy black cherry and sweet almond while the juicy acidity and soft tannins make this wine dangerously approachable.”—Luisa Ponzi
Pinot Noir – This is the most elusive grape. It is relatively early ripening and extremely sensitive to terroir. Its perfect place on earth is the Cote d’Or in Burgundy. So haunting are great red Burgundy’s charms that growers everywhere try to emulate them. Pinot Noir is not just a one trick pony, it can make great reds, rosé, sparkling and even sweet wines, whites on occasion and I’ve tasted a decent fortified Pinot Noir too.