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

Best NZ Winery Restaurant

Pegasus Bay has been awarded the Cuisine Magazine New Zealand Winery Restaurant of the Year...for the past 5 years in a row. No small feat, especially coming from the less known region of Waipara Valley, meaning 'muddy water' in Maori, and just 30 minutes north of Christchurch. Not the most appealing name for a wine region in my opinion but Waipara's proximity to the ocean allows for warm days and cool nights resulting in a prolonged ripening period. This, combined with its terroir, promotes great flavor development while retaining natural acidity making wines from the region a true pleasure to drink and Pegasus Bay is a prime example!

Since I've been in New Zealand, I've learned about The Family of Twelve, which are 12 family owned wineries throughout New Zealand that strive to produce great New Zealand wine with the help and support from each other. Pegasus Bay is one of the 12. All are well respected and have great reputations for making consistently great wines. From the few I've tasted, I'd have to agree. I would love to taste at all 12 some day...9 down, 3 to go!

Not only does Pegasus Bay take special care of their wines, but they also take great pride in their restaurant cuisine. One of the beautiful things about the Pegasus Bay Restaurant is the menu is created for the wines they actually produce and each dish is matched with a recommended wine. They also use locally grown ingredients and change their menu regularly to utilize seasonal ingredients allowing for variety. Their highest rated dish by Cuisine Magazine is the whole Muscovy duck braised and crisp fried with fig jus. It's meant to be shared and served with roasted beetroot, Jerusalem artichokes, arugula, butter crunch, mint, orange, ricotta, fennel, pistachios, raspberry vincotto. It's a complete meal for two at only $98.00. It's suggested pairing is with the Pegasus Bay PRIMA DONNA Pinot Noir or the MAESTRO Merlot/Cabernet blend. Sounds amazing! However, we did not order the duck because we wanted to taste a wider range from their menu and we were not disappointed.

The Lineup: We had an amazing tasting at Pegasus Bay and were able to taste their entire range. Absolutely beautiful wines! You can really tell they take great pride in their craft. All wines had great balance, elegance and minerality.

One of the stand outs: BEL CANTO Dry Riesling 2011. The nose was rich with hints of botrytis, ripe stone fruits and slightest hint of green tea, which added an interesting component to this already complex wine. It was developed and reminiscent to German Riesling from the Pfalz. It's one of the highest compliments I can give because the Pfalz produces some of my favorite Rieslings.  

Our appetizer: The Golden Bay cockles, chorizo, fennel, garlic and parsley paired beautifully with the 2011 BEL CANTO Dry Riesling.

Sent out compliments of the chef...thanks! Smoked venison carpaccio, pinot cherries, horseradish cream and parmigiano reggiano. Yummy! Matched with VIRTUOSO Chardonnay or PRIMA DONNA Pinot Noir. 

Main dish: Char grilled Angus/Hereford 350g, 30 day aged rib eye with roast shallots, watercress, red wine butter, jus and served with a selection of mustards. Recommended pairing with PRIMA DONNA Pinot Noir or MAESTRO Merlot/Cabernet. This was my favorite out of everything! It was so tender, juicy and packed with flavor...it melted in your mouth! Went beautifully with the MAESTRO.

Main dish: Marinated Canterbury lamb cutlets with cavolo nero, chorizo, borlotti beans, ricotta, lemon and olive dust. Recommended pairing with PRIMA DONNA Pinot Noir or MAESTRO Merlot/Cabernet. I preferred it with the MAESTRO.

And our dessert was the pear tarte tatin, cardamom ice cream, pistachio praline. I asked the server to surprise us with dessert. The tarte tatin was secretly what I wanted and I was so excited when it came out that I forgot to take a picture...oops! We enjoyed it with the FINALE Semillon. Superb!

And our very happy faces enjoying one of the best meals of my life!

Later, I got to taste the 2010 vintage at Wine Tastes, a wine shop in Queenstown. Dare I say, better than the 2011?...yes I do! :)

Wines of Waiheke

Waiheke Island is one of the more unique wine regions that I've had the pleasure to visit. It is situated off the coast New Zealand’s North Island in the Hauraki Gulf, just 11 miles east of Auckland. Its climate is strongly influenced by the surrounding sea. The ocean acts both as a fan and insulator. The sea breezes moderate the rising temperatures during summer and falling temperatures at night. This maritime climate allows a more constant temperature throughout the growing season and even prolongs the season into early autumn allowing later varieties to ripen fully over an extended period of time.

Waiheke can grow and ripen a wider range of grape varieties than other regions because of its long, mild season. The significant variations in soil types and vineyard orientation also play a big role in the different types of varietals that can be grown on Waiheke. The rock that underlies a vineyard is a major factor in determining varietal selections in different terroirs.

Though Waiheke is small in area and typically identified by the boundaries of being an island, it has many different characteristics and different soils with great age and complexity. The island rock is almost entirely of Jurassic age with most of the islands’ vineyards separated by only thin layers of weathered topsoil and clay from ‘massive sequences of Jurassic strata’ from 150 million years ago. Site variation is vast, but in general, Waiheke vineyards are high in mineral content with naturally low pH. This makes plotting new locations of vineyards rewarding to many wine connoisseurs in search of unique varietal expression.

The undulating hills of Waiheke offering different site conditions with each rise and fall

Bordeaux varietals used to dominate the island but growers have recognized the island’s suitability to grow other classic varietals such as the Rhone Valley variety, Syrah, and have selectively moved away from Cabernet Sauvignon blends with new plantings of different varietals.

The frequency and speed of the passenger ferry services from Auckland has boosted tourism and therefore encouraged the development of vineyard cellar doors. Within 35 minutes, visitors now have 26 cellar doors to choose from and many with cafes and restaurants. 

Stonyridge Vineyard is a world-renowned Cabernet blend producer. Stephen White started Stonyridge after a 3-year adventure where he fell in love with the great red wines of France and California. After his inspiring journey around the world, Stephen searched all of New Zealand for the ideal site where Bordeaux grape varieties could be ‘ripened to perfection’. In 1982, he completed his mission and planted the first Bordeaux vines on Waiheke Island. Nowadays, Stonyridge has built a reputation that precedes itself and is currently one of the most expensive red wine producers in New Zealand. 

Stonyridge Cellar Door

I was fortunate to have tasted Stonyridge’s prestigious flagship Cabernet blend, Larose, at our vintage party. My TK winemaker, John Kavanagh, bought this bottle at auction and was gracious enough to share it with us. The 2007 was lovely and dense. It smelled like Christmas with dark fruits, baking spices and hints of violets. The palate was flooded with ripe fruit. Richly textured with lots of oak evident but well balanced by the fruit intensity. Keeping true to its reputation, this bottle is valued at $250 and only goes up in price depending on the vintage…wow!

The first plantings of Mudbrick were in 1992 by owners Nick and Robyn Jones. Currently their plantings include Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec, Syrah, Chardonnay and Viognier which are all handpicked and basket pressed that reflect a certain character in their wines. 

Mudbrick’s 2010 Reserve Cabernet/Merlot was very impressive! Rich flavors present on the nose of ripe black concentrated fruits and hints of chocolate. Really intriguing palate…fruit on front palate, mineral/earth/barrel spice on mid palate and building tannins on finish. Big yet elegant wine!

Cable Bay has five vineyards located on the western side of the island. The winemaking process focuses on small lots from separate parcels of the various vineyards. Afterward, they blend the small lots to create a final product of balanced wines with many layers. 

2010 was a hot and dry year that produced beautifully ripe fruit on Waiheke Island. The Five Hills 2010 is a blend of 58% Merlot and 42% Malbec. It has an intensely fruity nose with notes of black pepper, black currant and ripe blackberry. The palate tastes less ripe than it smells but not under developed…very clean and elegant with notes of black currant, black cherry and a light spiced finish.

Cable Bay north facing vineyard to optimize sun exposure and fruit ripeness

Jurassic Ridge specializes in 100% unblended single vineyard single varietals made to express its unique terroir. The Italian style dry Pinot Grigio was left on skins to give it a peachy blush hue with notes apple, nasi pear and spice on the nose and dry minerality on the finish. Their lees aged Sauvignon Blanc is also worth mentioning with gentle flavors of passion fruit and lime, lively acidity and a lovely lingering finish. I liked this uncharacteristic Sauvignon Blanc so much that I bought a bottle and enjoyed it that night J

Man O’War Vineyard is located at the eastern end of the island by Man O’War Bay. They have carefully selected sites for each varietal and systematically planted their white varieties on the high volcanic hilltops for maximum sun exposure with the benefits of the cool sea breezes that give great concentration and minerality. While their red varieties are planted down steep sheltered clay hillsides for optimum heat and drainage to promote intensity and depth. 

Man O'War Bay

I found their reds to be dense and jam-packed with ripe fruit and more suitable with food rather drinking alone. But their whites on the other hand were very surprising! It was their Valhalla Chardonnay that I found most impressive. Valhalla comes from Norse mythology referring to the golden hall where the Viking warriors feasted with the gods. It is reserved for the best Chardonnay barrels selected by the winemaker each year. 2010 was an excellent dry, hot day, cool night vintage that produced a full bodied, textural and layered Valhalla. The nose has layers of tropical and stone fruits with hints of hazelnut and a slight toasty character. The palate is elegant with developed fruit and a creamy silken nutty texture with vibrant acidity and mineral finish. Top notch in my book and a pleasure to drink on its own or to compliment a wide range of foods. 

Man O'War Cellar Door...you can bring your own picnic to enjoy with their range of wines which we most certainly did!

And my lovely tour guides, knew much more about the island than I ever expected! Who knew you could learn so much from a 5 and 7-year-old??? But don’t worry it was their dad who was my tour guide to the different wineries J

A Koehler-Ruprecht Movie

Here's a little video from the Weingut Koehler-Ruprecht with yours truly narrating. Basically, I'm like Morgan Freeman in the March of the Penguins J Enjoy!