Pinot Noir Willamette Valley
This 2014 from Brooks Wines is exactly what people are talking about when they say the best Pinot Noirs come from Oregon.
The color is on the lighter side, but it’s full of serious flavor – rich and earthy, with hints of basil and spring herbs on the front, moving into tart, lively cherries and juicy raspberries. One sip and we’re right there with the makers when they start talking about “baked cherry pie, flaky buttery pastry, fresh strawberries, julienned basil and cream, white mushrooms, KFC fried chicken and raspberry candy”!
Yes, those are tears of joy.
Brooks Wines was founded by Portland native Jimi Brooks, in 1998. He learned how to make wine in Beaujolais, France, then returned to Eola-Amity Hills, a sub-region of Oregon’s Willamette Valley. The area is known for its higher altitudes and the ocean winds that blow through the Van Duzer Corridor. When the resulting fruit (technically berries in this case) of these conditions are paired with a master winemaker’s hand, you get especially complex, balanced Pinots.
This one’s pretty near perfect. Casual enough to hang on the porch with friends and a bag of potato chips, but sophisticated enough to shine at any elegant meal.
Kind of like Sandra Oh and Virginia Madsen in "Sideways." Know what we mean?
TIP OF THE TONGUE
This wine is great with wild game, especially duck. We love to sear a couple breasts in a pan and finish with a thick, sticky brush of melted jam. The dark fruit and coffee notes in Marionberry Espresso Jam would be especially good. Plus, the jam is also from Oregon. Yay, terroir!
13.7% alcohol by volume. Comes in a 750 ml bottle.