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
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
