Willamette Valley, Oregon

All great wines reflect their time and place. So now may be the biggest change in the range of wines produced. Due to the effects of global warming, many 'cool climate' growing regions of the world, which typically struggle to ripen some grape varieties are becoming major wine producers. There are many recently planted vineyards and relatively new wine producing regions in Tasmania, New Zealand, Canada and Oregon and among them are many rising stars.

In the midst of such a worldwide development, the Willamette Valley is a particular stand out among the crowd. In just four decades, Willamette Valley has transformed from a quiet, pastoral country into one of the world’s top Pinot Noir producers. In its early years, Willamette Valley produced a range of unpredictable wines, from mesmerizing to disappointing, but with time and improved practices the quality of Willamette Pinot Noir became more consistent and ethereal. Its elegance, structure and style has set Willamette Valley’s Pinot Noir apart and given this once sleepy countryside an impeccable international reputation and accolades from around the world.

The special character of Willamette Pinot Noir is created by no one factor. A unique blend of location, soil and climate all contribute to the quality of the wines. Willamette Valley is surrounded by tall mountain ranges to the east, west and south and has naturally breezy conditions. Willamette’s range of soil types is derived from a series of massive ice age floods creating many mineral-laden vineyard sites. The cool climate allows for cool nights and warm days over many months, which builds depth and intensity of flavor. These conditions not only create spectacular Pinot Noir with excellent concentration and complexity but also distinctly fruity Pinot Gris and elegant Chardonnay.

Comparisons can be made to Burgundy, the classic home of Pinot Noir. Not only do Willamette’s Pinots have the ripe cherry fruit components of typical New World Pinot Noirs but also a savory and earthy quality traditionally associated with the great Pinots of Burgundy. Better priced than most Burgundies and have the aging potential with the best of them. Willamette Pinot Noir has a wide range of food pairing possibilities and can go well with roasted or braised pork belly, chicken in a mushroom cream sauce or poached salmon. If you haven’t already, pick up a bottle of Willamette Valley Pinot Noir today. Cheers!

Some geeky facts...Soil types & flavor profiles of Willamette Valley Sub Appellations

Chehalem Mountains

Soil: every soil type: combination of Columbia River basalt, ocean sedimentation and wind-blown loess derivation soil types

Taste: light red fruit to black fruit, brier and everything in between

Yamhill-Carlton/Ribbon Ridge

Soil: young, fine, marine sedimentary soils, over sandstone and siltstone

Taste: powerful black fruit aromas and color, minerality and highly structured

McMinnville

Soil: uplifted marine sedimentary loams and silts, with alluvial overlays

Taste: dark, powerful, black fruit and earth

Eola-Amity Hills

Soil: shallow well-drained basalt and marine sedimentary

Taste: bright acid and firm structure

Dundee Hills

Soil: drought resistant, volcanic Jory soils

Taste: primary red fruit; strawberry, cherry and raspberry