Posts Tagged ‘Pinot Noir’

Wine Club Picks for May 2011 – Coeur de Terre Vineyard – McMinnville AVA

Tuesday, May 17th, 2011

As the weather begins to warm up heavier red wines get pushed aside for whites. Not Pinot Noir! This lovely red has the perfect flavor profile that early spring and summer dishes need.  We have found a wonderful Pinot from the McMinnville AVA in Oregon that should really make your summer dishes sing.  Keep in mind that foods with light spiciness that spend a short time on the grill are ideal for the forward fruit flavors of Pinot Noir.  Try pairing it with an herb-crusted chicken or pork tenderloin, or a peppercorn beef filet….or the wonderful salmon that Washington is known for. It also pairs beautifully with mild cheeses. Pinot is the perfect versatile wine to enjoy with all of these dishes. 

The Riesling we are featuring this month is from Coeur de Terre Vineyards. This fairly new winery is making a great name for itself and hands down, winemaker, Scott Neal knows how to make a true German style Riesling.  Make sure and read our article about the aroma of petrol in Riesling, before you open the bottle.  The strong “petrol” nose may be a first for you, so keep an open mind and be ready to experience what classic aged German Riesling is all about. 

Mark your calendars for July 23rd. Our annual BBQ event will take place at our home and we will be featuring award winning wines from Eaton Hill Winery out of Granger, WA. 

McMinnville AVA

This is our first time to feature this particular AVA. There are only six wineries in this AVA that are estate driven wineries. Coeur de Terre, is one winery that produces wines solely from their estate vineyards, all of which are within this unique AVA. 

McMinnville AVA was established in 2005 and 600 acres are dedicated to vineyards. It is entirely contained within the Willamette Valley AVA, running between McMinnville and Sheridan. McMinnville is one of the few AVAs that is designated in part based on elevation, with vineyards required to be between 200 feet (61 m) and 1,000 feet above sea level, where the soil and rock formations differ from surrounding areas. Primarily uplifted marine sedimentary loams and silt, the top soil is shallow and relatively infertile.

Coeur de Terre Vineyard

It’s not often that a winery is inspired by a rock….but it’s true if you are speaking about Coeur de Terre. Coeur de Terre, is French for “Heart of the Earth.”  While establishing their vineyard in 1998, Scott and Lisa  Neal found a massive heart shaped rock on their property and this rock symbolizes their dedication to working with nature.  Like many pioneers before them, they wanted to create the perfect Pinot Noir but with one important difference….they wanted to utilize only organic farming techniques. It continues to be important to them that they work sustainably with nature to create a healthy environment for their vines as well as for their family. 

We came across Coeur de Terre on a crisp spring morning in April, 2011.  We were on the hunt for artisan wines that used only fruit from the McMinnville AVA.  Not an easy task because many winemakers will use a combination of fruit from different AVA’s or they will use fruit from the larger Willamette Valley AVA.  Not so with Coeur de Terre.  Owners, Scott and Lisa Neal take great pride in producing estate grown Pinot Noir.  They do it all…..they live on the estate, they plant the vineyards, they farm the land and they make the wine.  

We met Lisa that morning as she was running their beautiful tasting room, which is spacious, open with views of their land. The fireplace was burning and its warmth took the chill off our bones from the morning air and mist. We were not only greeted by Lisa and her warm, inviting smile, but we were greeted by their family dog, Jack, as well.  A winery wouldn’t be a true winery, without the winery dog taking charge and welcoming its guests.  On a warmer day, their deck with Adirondack chairs would be the perfect place to relax and enjoy a glass of wine while taking in the view. 

Scott and Lisa moved to this location in 1998 after scouting potential vineyards over a Memorial Day weekend. Once settled, their first task was to plant a 3 acre block of Pinot which is known as “Renelle’s Block – otherwise known as “mother block, “ named after and dedicated to Scott’s mother, Renelle.  Eventually they planted another 13 acres of Pinot, blocks named after Lisa’s great-grandmother, Sarah, and their two daughters, Abby and Tallulah.  They are hands on and they are responsible for all aspects of the vineyard and winery operation. All new plants are grafted at the estate in their greenhouse from hand selected vines in their vineyard. All viticulture activity is directed by Scott and Lisa and all winemaking is done onsite in micro sized lots keeping the blocks separate until final bottling.   They produce approximately 3,000 cases a year.

Before leaving, we met Scott, the winemaker, as well as Scott and Lisa’s young daughters. It’s a true family affair and it didn’t take long to see the pride that they have for not only their family and friends, but for the land and the wines that they produce.

Coeur de Terre Vineyard 2008 Estate Pinot Noir (2010 Outstanding Wine—Oregon Wine Awards)

Using only estate grown fruit, selections from Renelle’s Block, Sarah’s Block, Abby’s Block and Tallulah’s Run.  This wine first impresses with an intensely deep hued wine that is brilliant, but nearly opaque to the intensity of color. The nose greets with spice and the scent of a cedar cigar box along dark cherry, coffee, and toasty tone. On the palate, the wine is deeply textured and presents itself with sweet luscious fruit reminiscent of dark pie cherries with spice and the estate’s signature minerality. The finish is long with hints of toffee, coffee and more spice.

Coeur de Terre Vineyard 2006 Riesling

This is Scott’s first attempt at Riesling—a true classic German style Riesling. Made with fruit from Hyland Vineyard located in the McMinnville AVA. Hyland has some of the oldest Riesling vines –dating back 30 years. This wine is vibrant with acidity opening to delicate floral notes and honey on the nose. In the mouth one gets minerality infused with nectarine, soft apple blossom, and pear. It gains texture and finishes with an infusion of honey, luscious peach and peach pit. 

Coeur de Terre Vineyard 2009 Oregon Pinot Noir (2nd Red selection for wine club members)

The McMinnville AVA is known for its intense Pinot Noirs of dark fruits and earthy overtones, and this wine lives up to these expectations. Intense red color lures you in with signature Coeur de Terre earthy aromatics followed by notes of dark cherry, toasty oak and pomegranate fruits and cedar cigar box. The soft lush palate embraces one with ripe fruits and layers of pie spice and minerality.  The wine shows nice structure with finely grained tannins, round mouth feel and deep roasted coffee overtones on a very nice finish.

Let’s Pair Up

Filet au Poivre—Pair with Coeur de Terre 2008 Estate Pinot Noir 

You Will Need: 

  • 4 (8 ounce) tenderloin steaks (about 1.5 inches thick)
  • Salt
  • 2 Tbsp whole peppercorns crushed
  • 1 tbsp unsalted butter                  
  • 1 tsp olive oil                             
  • 1/4 cup pinot noir               
  • 1.5 cups beef stock
  • 1/4 cup heavy cream 

Directions: 

Remove steaks from refrigerator 1 hour before cooking. Coat both sides of steak with salt and crushed peppercorns. Set aside. 

In a medium skillet over medium heat, melt the butter and the oil until they begin to smoke. Add the steaks and cook for 4 minutes on each side (medium rare).  Remove and place on platter covered with foil. Pour off the fat but do not scrape the pan clean. Deglaze the pan with wine. Stir in beef stock and reduce by half over medium heat.  Add the cream and stir to thicken and combine, until the sauce coats the back of a spoon.  Season with salt and pepper to taste.  Add the steaks back to the pan, spoon the sauce over and serve. 

Arugula, Goat Cheese, Beet Salad—Pair with Coeur de Terre 2006 Riesling

You Will Need: 

  • 2 lb beets   
  • 3 cups baby arugula   
  • 8 oz goat cheese   
  • chopped walnuts        
  • red wine vinaigrette 

Preparation: 

Preheat oven to 400. Wrap beets in foil and place on the middle rack of the oven and roast for 45 minutes to one hour. Let cool, peel and slice into strips. Wash the arugula and spin dry. Place arugula in a large bowl and refrigerate until ready to serve. Toss arugula with just enough dressing to lightly coat. Arrange on four plates, garnish with beets/ crumbled goat cheese and walnuts. 

Red Wine Vinaigrette: 

  • 1/4 cup red-wine vinegar  
  • 1 tbsp Dijon mustard  
  • 1 tsp sugar  
  • salt and pepper to taste  
  • 1/2 cup extra virgin olive oil 

Whisk the vinegar, mustard, sugar, salt and pepper together in a small bowl. Whisking constantly, add the oil in a slow, steady stream and continue to whisk until thickened. 

**** Note:  The steak and the Goat Cheese Beet Salad may be served together and paired with either the  Estate Pinot Noir or the Riesling.  Keep in mind that Pinot Noir is a very versatile wine and believe it or not….this special Riesling is equally versatile. Give it a try!  ENJOY!

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Wine Club Picks for September 2010 – Witness Tree Vineyards – Eola/Amity Hills AVA

Monday, November 15th, 2010

Summer is coming to an end and the crisp fall season is approaching, which means the annual harvest is rapidly approaching. It won’t be long before we start bringing back some of the heavier red wines for the cooler season.  But,  not quite yet. We still have time to fire up the grill and enjoy our patio for a few more weeks.

We are bringing you a wonderful Pinot Noir this month from Witness Tree Vineyard outside Salem, Oregon. It is a lovely red, with a perfect flavor profile that will make your grilled dishes really sing. Foods with a light spiciness that spend a short time on the grill are ideal for the fruit flavors of Pinot Noir. Put an herb-marinated chicken, a pork tenderloin or a fine piece of wild Alaskan salmon on the grill, pull the cork on this beauty…it doesn’t get much better than this. 

Many things change over the season, but the best things stay constant. This is true of the Washington and Oregon winemakers. It is their commitment to produce superior wines for your enjoyment and it is our commitment to our wine club members to find those jewels and pass them on to you. It is definitely a “win-win” situation.

Eola-Amity Hills AVA:

Eola-Amity Hills is a sub-appellation of the Willamette Valley AVA located just west-northwest of Salem, Oregon and it became its own AVA in 2006. It’s comprised of 37,900 acres, 2,000 of which are vineyard acres. There are at this time 30 wineries in this AVA. 

The history of this area dates back to the mid 1850’s though it wasn’t really until the 1970’s when winemakers started to discover the area as having ideal growing conditions for wine grapes. It was during this time that a few modern day pioneers planted a patchwork of vineyards in Eola-Amity Hills. It wasn’t long before others followed and today this area produces some of the world’s best handcrafted cool-climate varietals. 

The soils in the AVA predominately contain volcanic basalt from ancient lava flows as well as marine sedimentary rocks. This combination results in shallow, rocky, well-drained soils, which typically produce small grapes with great concentration. Pinot Noir, chardonnay and Pinot Gris are predominantly grown here.

Witness Tree Vineyards:

During our wine jaunt through the Eola-Amity AVA, we drove through the beautiful country side and as we turned the corner, the first thing that we spotted was a lone tree standing high on a hill. Intrigued by this tree, we followed the road which took us to Witness Tree Vineyard. This commanding oak tree lives near the vineyard’s ridgeline and is known as the “Witness Tree.” The vineyard is named for this ancient oak tree, which towers over their 100 acre estate. This tree was used as a surveyor’s landmark in 1854, bearing witness to the northwest corner of donation Land claim No. 51. This parcel of land was originally  granted to Claiborne C. Walker and his wife, early pioneers who arrived in a covered wagon via the Oregon Trail. On July 8th, 2004, Witness Tree Vineyard celebrated the 150th Anniversary of the marking of the tree.

Owners Dennis and Carolyn Devine  not only take pride in this bit of history, but they also take great pride in the fact that 100% of their wines are estate produced. They own 51.5 acres of premium vineyards in the Eola Hills. Under the careful attention of winemaker, Steven Westby, every grape is nurtured and he oversees the process from bud to bottling. They are well known for their selection of Pinot Noir, but they also have a Dolcetto Remari (named in honor of their grand-daughters), which is very popular and it has become a cult following.

This winery also has their own “Witness Protection Program.” It’s not what you might think. This program is a unique marketing tool. During the Memorial Day weekend each year, visitors can sample the Vintage Select Pinot and the Vintage Select Chardonnay right out of the barrel. If you like a certain wine, you can buy it at a discount when it is bottled. This ensures you that you will receive a future allotment of the wine you like. Sometime around Thanksgiving you will be invited to a party to pick up your wine before it is ever released to the public. This program is so popular that there are times when the Vintage Select wines are in scarce supply within  the first month of their release.

The tasting room at Witness Tree is cozy and inviting. Feel free to take a walk around the property. Several birdhouses sit high amid the vineyards. Their grounds are the perfect spot for a picnic, or just sit on the covered wrap around porch with a glass of wine in hand. Don’t forget your camera! The ever present oak tree is standing tall, watching over the property just as it did many years ago when Claiborne Walker and his wife settled on this site.

Wie Club Selections September 2010:

2007 Vintage Select Pinot Noir (500 cases produced)

This is their Reserve Tier Pinot Noir. Half from traditional sites in the Upper Vineyard and half from the Lower Vineyard. This Pinot Noir represent their premier achievements in both grape-growing and winemaking. Intense aromas of cherry, blackberry, spice and vanilla surge from the glass. One sip reveals incredible depth-perfectly ripe, opulent and expansive flavors fill the mouth and are complimented by textures that are smooth as silk. It is known as the “Quintessential Pinot Noir” that  truly expresses the terroir at Witness Tree Vineyard.

2007 Witness Tree Estate Pinot Blanc

Witness Tree has 2.5 acres of Pinot blanc in production. This is a limited bottling that offers delightful fruit flavors of apple and pear, beautifully balanced by a crisp refreshing acidity. Serve it with crab, shellfish or chicken dishes. Also it can be enjoyed with an appetizer.

2008 Witness Tree Dolcetto “Remari” (2nd red selection)

This wine was featured in the Statesman Journal in 5/10. It is named after their two grand-daughters, Remi and Mari. This wine was an experiment at one time and as they like to call it, “an experiment gone right.” This grape exhibits big, grapey spirited flavors. Its fruit driven character makes it a fantastic cocktail wine, while its natural acidity gives it the power to pair superbly with all kinds of food. This particular wine is a cult following. It is only available in their tasting room and they sell out of it each year.

Wine and Food Pairings:

Chicken with Creamy Lemon Sauce - Pair with 2007 Witness Tree Estate Pinot Blanc

 INGREDIENTS:

  •  1/4 cup butter                              
  • 4 chicken breasts skinned and boned                     
  •  2 tbsp. dry white wine
  • 1/2 tsp  lemon zest                     
  •  2 Tbsp lemon juice 1/4 tsp salt
  • 1/8 tsp white pepper 1 cup heavy cream 1/3 cup grated Parmesan cheese
  • 1 cup sliced mushrooms

PROCEDURE:

Melt butter in a large skillet over medium heat. Add chicken and cook for about 10 minutes on each side until it is brown and tender, and its juices run clear.  Remove chicken from the skillet and place in an oven proof dish. Discard the butter.  Add wine and lemon zest and lemon juice and cook for one minute. Stir in salt and pepper.  Gradually pour in heavy cream and stir constantly making sure not to boil. When it begins to simmer, remove and pour over the chicken.  Place mushrooms over chicken and cover with Parmesan cheese.  Place 6 inches from the broiler and heat until it is slightly browned.

Stuffed Mushrooms – Pair with  2007 Witness Tree Vintage Select Pinot Noir

INGREDIENTS:

  • 12 whole mushrooms
  • 1 Tbsp vegetable oil
  • 1 Tbsp minced garlic
  • 1 8 oz pkg softened cream cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp black pepper
  • 1/4 tsp onion powder
  • 1/4 tsp ground cayenne pepper

PROCEDURE

Preheat oven to 350 degrees. Spray cookie sheet with cooking spray.  Clean mushrooms and carefully break off stems. Chop the stems into fine pieces. Heat the oil over low to medium heat. Add garlic and chopped mushroom stems. Fry, making sure not to burn the garlic. Cook until the moisture has disappeared. Set aside to cool.  When it has cooled completely, stir in the cream cheese, parmesan cheese, onion powder, pepper and cayenne pepper.  Mix completely and then spoon mixture into mushroom caps.  Bake for 20 minutes.

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Wine Club Picks for August 2010 – Phelps Creek Vineyards – Columbia Gorge AVA

Monday, October 25th, 2010

It’s hard to believe that our summer season is on the downhill slide.   We hope you have enjoyed our summer picks, especially those crisp whites that taste so incredible on a hot day. 

Summer wouldn’t be summer without BBQ.  We want to thank all of you who attended out BBQ and wine event in July.  It was a great success thanks to our wine club members and our meet-up group who attended.  We personally want to thank Zerba Cellars for sponsoring this event.  They were very generous in providing us with a large variety of award winning wines for our tasting pleasure—many of which paired beautifully with the Southern BBQ from Brothers BBQ. For those of you who tasted and liked Zerba Cellars 2006 Reserve Syrah—you might be interested in knowing that on the day of our event, Zerba Cellars received a Gold Medal at the 2010 Bite of Oregon for this rich and bold wine.  Way to go Zerba!!!

This month we think you are going to really enjoy our selection from our featured winery Phelps Creek. It was very difficult selecting wines from the Columbia Gorge AVA.  We were so impressed with this AVA and the beautiful wines that are produced there, that we wanted to feature all of the wineries, but of course that is impossible.  So we suggest that you visit our blog at Northwest Wine Quest Blog and read about our trip to the Columbia Gorge area and the wineries we visited.  You might want to sneak away for a weekend.

Featured AVA for August 2010 – Columbia Gorge

The Columbia Gorge AVA was established in 2004. It runs along the Columbia River and encompasses areas in both Washington and Oregon. Due to the unique climate and geography found in the gorge, this AVA exhibits a wide range of terroir in a relatively small region; it is known as a “world of wine in 40 miles.”

As this region lies to the east of the summits of nearby Mt Hood and Mt Adams, it is in the rain shadow of these Cascade volcanoes. The region is drier than the Portland area to the west. Annual rainfall is from 10 to 36 inches. The elevation varies considerably and the strong winds of the gorge play a major factor in its climate. Climate and terrain range from conditions found in Germany to France’s Burgundy and Italy’s northern Rhone Valley and northwest Piedmont. From the cool, western end of the Gorge come delicate Pinot Noirs and Chardonnays; moving eastward, warmer-weather red grapes  such as Syrah, Zinfandel, Cabernet and Barbera share the warmth with white Riesling, Gewurztraminer and Viognier.

Featured Winery for August 2010 – Phelps Creek Vineyards

A tasting room in the middle of Hood River Golf Course? Ingenious! Not sure whose idea this was, but it is definitely a winner. This winery at first glance reminded me of an old general store. But a general store it’s not. The small covered patio with small wood tables is the perfect spot for a light lunch and a glass of wine with a view of the greens and fairway. Its tasting room has a lot of windows for your viewing pleasure and is a stone’s throw away from their estate vineyards.

Robert Morus is the owner of Phelps Creek Vineyards. He moved to Hood River in 1989 where his main focus was raising grapes and his children. His estate vineyard is 30 acres in size. We selected this winery because each bottle of wine produced here beautifully expresses the Columbia Gorge AVA.  One thing that we noticed about the majority wines from this AVA is their unique mineral tones which are attributed to the deep and complex volcanic soils. Director of winemaking, Rich Cushman, makes some wonderful bright, fruit flavored award winning wines that are layered with these mineral tones.  Rich Cushman is not the only winemaker for Phelps Creek. In 2007, Robert Morus invited Alexandrine Roy from France-based Domaine Marc Roy to produce pinot noir cuvee. She is the 4th generation vigneron and she brings an amazing talent that is steeped in tradition. 

Below are the selections we made for our wine club members, but we must bring to your attention an affordable white and red wine blend that we were impressed with. It is Rich Cushman’s Hellfire and Brimstone. These wines are named for the local celebrity, Billy Sunday. Billy Sunday (Nov. 1862-Nov 1935) was a popular outfielder in baseball’s National League during the 1880’s. He became a celebrated influential evangelist in the early 1900’s and he was a strong supporter of Prohibition. In 1909, he bought an apple orchard in Hood River and he and his family vacationed there for many years. Check out the wine label of Hellfire and Brimstone, with its animated picture of Billy Sunday. What a hoot that this supporter of Prohibition now graces the bottles of two popular wines. (Check out Phelps Creek website to see this logo)

Featured Wines for August 2010

Phelps Creek 2008 Unoaked Chardonnay (Gold Medal August 2009 Oregon Wine Competition. Excellent reviews from Northwest Palate)

This is what real chardonnay tastes like!! Lovely nose shows green apple, melon and pear fruit.Dry, bright, fresh, crisp on entry with apple/pair/citrus flavors, followed by a hint of herbs and toast (from aging sur lies). Wonderful acid structure.  Crisp enough for raw oysters, but enough body to support grilled pancetta-wrapped prawns.

 

Phelps Creek 2009 Le Petit Pinot Noir (Beaujolais Nouveau Style Wine)

This wine was just released in the early summer and is only sold during the summer months in their tasting room. It is their refreshing summer Pinot Noir. They used carbonic macerations for 69% of the grapes to create an easy-to-drink wine that is very fruity, low in tannins, and has beautiful aromas of fresh berries.

Phelps Creek 2007 Estate Reserve Pinot Noir (2nd Red for 2-Red Members) 90 pts Wine Advocate October 2009 “ great depth and concentration…drink through 2015”

Best Pinot from their oldest vines. An abundance of  exotic oaky, smoky and coffee tones, lead the way to aromatics of ripe fruit (blackberry, blueberry, cherry) rich and deeply flavored with a long finish.

 

 

Let’s Pair Up

Tuna Tartar on Crostini

Pair with the Unoaked Chardonnay

Recipe provided by Phelps Creek Vineyards

The unoaked Chardonnay from Phelps Creek is really versatile with food. They recommend pairing it with this Tuna Tartare that has pure and clean flavors but it is still very luscious—”a lot like the wine.”

Makes 2 dozen appetizers (This is also lovely as part of a main course salad.)

  • 1/2 pound very fresh yellow-fin tuna, cut into 1/4 inch dice
  • 1.5 tablespoons fresh chives, snipped
  • 1 tablespoon sesame oil
  • 2 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar    
  • Salt and pepper to taste
  • 1/2 tsp black sesmae seeds, toasted
  • Crostini or crackers or endive spears

 1. In a medium bowl, combine tuna, chives, sesame oil, soy sauce, vinegar, salt and pepper and sesame seeds. Cover and refrigerate until ready to use.

2. Put a spoonful of tun on each crostini or endive spear.

Brie Appetizers with Pesto and Sun-dried Tomatoes

Pair with Phelps Creek 2009 Le Petit Pinot Noir

  • 1 package of frozen phyllo dough shells
  • 1 wedge of Brie cheese
  • 1 container of pesto sauce (I use Costco’s Kirkland brand)
  • 1 jar of sun-dried tomatoes 

Place a small chunk of Brie cheese inside the small phyllo shells and heat in 350 degree oven for approximately 8-10 minutes. Remove from oven and put a small dollop of pesto sauce in each shell on top of  the melted Brie and top with a small piece of sun-dried tomato (drained).

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Beaujolais Nouveau Style Wines

Saturday, September 18th, 2010

Many of you know, we feature Pinot Noir quite often when we select wines from Oregon. This is due to the fact that Pinot Noir grows beautifully in Oregon and production of this wine is massive. When we visited Phelps Creek Vineyards, we were very impressed with their Pinot Noir selections. Many of them had a mineral taste that was not like any of the Pinots that we have tasted or featured from the Willamette Valley AVA of Oregon. We were really impressed with the Le Petit Pinot Noir that winemaker, Rich Cushman created for Phelps Creek. We were not only impressed with this wine but we were also intrigued by the Beaujolais Nouveau style in which he made this wine.

The Beaujolais Nouveau method of making wine was new to us, especially when it involves a good Pinot Noir. What makes this Le Petit Pinot Noir so different from the well known Pinot Noir of Oregon? With a little research, we began to grasp the concept of Beaujolais Nouveau.

Beaujolais Nouveau is the name given to wines of the Beaujolais and Beaujolais villages of France which have been made in the nouveau style. These wines are released to market only a couple of months after harvest and they are intended for early consumption.

It was the nouveau style which first gained the Beaujolais region its fame, providing 19th century London and Paris with fresh, flavorful wines for the winter months. Merchants once competed to be the first to deliver the  new wines across the English Channel. The official date for the release of these wines is officially determined as “the thirty-eighth day before the third Thursday of November of the year of harvest.” It is not until the third Thursday itself that the wines are sold to the consumers.

Beaujolais Nouveau wines are red or rose and made predominately from Gamay grapes. The wines are vinified by carbonic maceration, which draws a lot of aroma compounds from the skins, leaving them light in body and almost entirely free of tannins. Red wines that are allowed only a short skin contact time, and thus have not absorbed much in the way of color, tannins, and extract compounds, are relatively low in alcohol content and stimulate the appetite, refresh the palate and quench thirst.

Beaujolais Nouveau is intended for immediate drinking, and in general should not be kept for more than a year. In Europe, this style of wine is released in November. But in the Northern Hemisphere the weather is more suited to drinking this style of wine in spring/summer. For this reason, the LePetit Pinot Noir from Phelps Creek Vineyards is released in the spring/summer months.

The straightforwardness of flavor and aroma in this type of wine makes them the ideal partners for simple dishes, including many well-known favorites from Mediterranean cuisine, but seem inappropriate with more sophisticated and lavish creations. This type of wine also makes a very good accompaniment for fish. Fried or grilled seafood in particular, whose taste becomes more rounded with subtle roasting aromas, and goes well with lightly chilled Beaujolais.

Many wine critics criticize the wines marketed as Beaujolais Nouveau as simple or immature. Wine critic Karen MacNeil has compared drinking Beaujolais Nouveau to eating cookie dough. To me, this is a matter of taste and intent. The intent is to drink this style of wine immediately. For those who want a good wine “now” rather than waiting a year or two for it to mature…then the Beaujolais Nouveau style is a must. For those who enjoy a lighter version of Pinot Noir, then the Le Petit Pinot Noir  is a given.  For those who are just beginning to learn about Pinot Noir, then maybe the lighter version of the Beaujolais Nouveau style is a good way to start.  The term Nouveau is the French word for “new”, and for me, this was a new style of wine and I enjoyed the style immensely.

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A Passion for Pinot

Monday, April 5th, 2010

It is true that Pinot Noir has not always been a favorite of mine. I only started really enjoying red wines about three years ago, but I had never tasted Pinot Noir (pronounced—Pee-noh nwahr) until two years ago when some close friends of ours took us to dinner and introduced me to Pinot with dinner. After the Pinot was poured, my husband took his first sip and he gave me that looked that said, “brace yourself, you aren’t going to like this.” Since I had never tasted Pinot Noir before, I really had no idea what to expect when I took my first sip. 

I must admit, it took everything I had not to spit it out. The first thing that came to my mind was my grandparent’s farm in Nebraska. I immediately remembered the barnyard, where chickens roamed and scratched in the dirt and where the pigs rolled around in the mud. I thought, “What kind of taste is this?” On top of that, it tasted a bit sour and it made me pucker. I didn’t want to hurt anyone’s feelings, but how in the world was I going to be able to finish this wine with dinner? 

My dinner arrived and the aroma of the Salmon with Pinot Noir-Herb Sauce was mouthwatering. The rich sauce made out of Pinot was enticing. I was in heaven with my first bite! Now I needed wine to accompany it. I was hesitant, but I took another sip of my Pinot and to my surprise, it was delectable. The “barnyard” taste that I had tasted earlier was gone. The wonderful flavors of the wine revealed itself. While the flavors of the salmon and the wine contrasted with each other, they also seemed to complement each other. 

With this experience, I was determined to learn more about Pinot Noir. There had to be something special about this noble fruit. Yes, my description of Pinot as “barnyard,” was dead-on. Yes, that’s right: horses, manure, and wet hay. I know it doesn’t sound delicious, but these traits, when present, reflect the terroir in which the grape was grown.  I learned quickly not to dump my glass! The juice beneath the glass can be some of the most succulent I have ever tasted. Some Pinots taste more earthly than others, but I soon realized that once I got by the idea that my wine smelled like horse manure, (which I like to call my “pinot hang-up”) I really enjoyed Pinot Noir. It didn’t happen overnight, but it happened none the less. Not all Pinot produced in Oregon has this “funky” taste. There are milder Pinot’s which are equally good. Some offer the aromas and flavors of bright red fruits, mushrooms and certain spices. In my own journey with Pinot, I decided to first stick with the milder Pinot that has less overwhelming aromas. In time however, I have come to prefer the “barnyard” Pinots. 

Some people love Pinot after their first sip and for others, it may not happen until their 10th bottle. But somewhere along their journey, an amazing Pinot will come along that will knock their socks off, and they will never look back. True, there will always be some who don’t really care for Pinot, just like some wine lovers never learn to enjoy a good Merlot or Chardonnay. But, that is what makes the wine world so wonderful. We can challenge ourselves and develop our own likes and dislikes. 

What the Newcomer to Pinot Needs to Know 

  • Pinot is often called the “noble grape of Burgundy” because it is the red grape of this world-famous winegrowing area. It is a difficult grape to grow. It needs a cool climate, but it can rot easily in too-cool climates. It is often called the “heartbreak grape” because it’s so difficult to grow. Pinot Noir grapes require extra care in the winemaking process and it must be stored properly because it is so temperamental.
  • Pinot Noir can be sipped while young. Pinot can sit for a few years in the bottle (usually not more than 5 years) but it also can be enjoyed immediately when it is released by the winemaker.
  • Serve Pinot a bit cooler than other big reds. A temperature of 60-62 degrees works best.
  • Pinot begs for food. It is a true food loving wine. While some wines can stand on their own, Pinot is a wine that is made to enjoy with food.
  • It is the lightest-bodied of the reds. It is softer than big Cabs and Merlot. It is silky, smooth and melts in your mouth. Its finish can be big even though it has light tannins and bright acidity.
  • Any red wine glass will do; but this wine desires its own style of glass. A Pinot Noir glass is made to enhance the enjoyment of this delicate and refined wine. The Pinot glass is larger than other red-wine glasses, with a big bulbous shape that allows more flavor and aroma to develop.
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The Four Graces Winery

Monday, April 5th, 2010

 The dream began in 2003, when Steve and Paula Black purchased a 110 acre vineyard located in the Red Hills of Dundee. The wines they produce and the winery that they built, was done to honor their family. They launched the winery as a legacy for their five children. The winery is named in honor of their four daughters, Alexis, Vanessa, Christiana and Jillian. Their son, Nicholas, is on the reserve wine labels as “Keeper of the Four Graces.” 

Their premium grapes come from two organic and biodynamic estate vineyards, Black Family Estate Vineyard and Doe Ridge Estate. Their fine wines are made by Steve Black who relies on the experience and knowledge of winemaker/consultant Laurent Montalieu. (Some of you may remember the fine wines we brought to you from WillaKenzie Estates last December. Laurent Montalieu was the winemaker of those fine wines). 

If you are ever in Dundee, Oregon, make sure and stop in at their elegant tasting room located just off Hwy 99W. The white bungalow-style home is charming, elegant and very inviting. French doors lead out to the patio area, where you can sit and enjoy one of their delightful pinots. 

We decided on the 2007 vintage Pinots from Four Graces because 2007 will go down in history for some of the finest Pinot Noirs every produced in Oregon. The Blacks feel that the secret for their success has been in the hands of experience from grape to glass and the dedicated team led by veteran winemaker Laurent Montalieu and hands on vineyard manager Luke Pedotti. 

The Four Graces 2007 Dundee Hills Pinot Noir Reserve 

This pinot is perfectly balanced with seamless tannins and the ripe, lush red berry fruit profiles indicative of great Dundee Hills Pinot Noirs. Aromas of pomegranate and bing cherry, mingle with cloves and mocha, ending with notes of forest floor. The palate shows spice and light black pepper with some black cherry and raspberry. A well balanced wine with silky tannins and a nice body feel.  The grapes were handpicked at peak ripeness. The clusters were then hand sorted and fermentation took place over 7 days with punch downs three times daily. Barrel aged for 11 months in 40% new oak, the wine was then cellared for 14 months. 

2007 Willamette Valley Pinot Noir

From the Yamhill-Carlton AVA, Oregon. Earthy and elegant, fruit forward with smooth, expressive tannins, this wine bears all the hallmarks of a great New World Burgundy. Reminiscent of wild mushrooms and blackberries, luscious damson and warm red roses, this Pinot Noir is vibrant and delicious in its youth yet has the soft, focused tannins to suggest aging with grace.

Ravioli with Balsamic Brown Butter—Pair with Dundee Hills 2007 Pinot Noir Reserve

(Recipe courtesy of The Four Graces Winery)

Ingredients: 

  • 18-20 oz store bought cheese and spinach ravioli
  • 6 Tbsp butter
  • 2 Tbsp balsamic vinegar
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/3 cup toasted copped hazelnuts 

Preparation: 

  • Cook pasta according to package directions.
  • In a medium saucepan, cook the butter over medium heat stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt and pepper.
  • Transfer the ravioli to the saucepan with the balsamic brown butter. Sprinkle with hazelnuts and parmesan over the top Serve immediately.
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The Hills of Dundee

Saturday, April 25th, 2009
Dundee Hills Seen From White Rose Winery

Dundee Hills Seen From White Rose Winery

The Hills of Dundee, otherwise known as Dundee Hills, is at the heart of Oregon wine. I have researched this area in the past and found that some people actually feel that it is the center of all Oregon for Pinot Noir. The unique relationship between volcanic Jory soils, elevation and protective microclimates has proven ideal for vineyards, and the Hills of Dundee have produced Oregon’s top Pinot Noirs for decades.

Now I love a good glass of Pinot Noir, but not as much as my dear friend, Paula, who lives not far from Dundee Hills and is known to friends and wine lovers as “the Pinot Noir girl.” My husband and I wanted to visit a few wineries in the Dundee area and who better to show us around, but our dear friends Dan and Paula, who own a wonderful wine club of 16 years and know Oregon wineries, better than anyone else I know. There are many wonderful wineries in this AVA (American Viticultural Area); but we only had time for a few and once again, we had to pick some quality wines from small wineries for our own wine club. Dan and Paula were our tour guides and we left it up to them to show us a few of the best.

We drove through the quaint town of Dundee (home of one traffic light) and we were amazed at the bumper to bumper traffic. The day was sunny and bright and it was Passport Weekend, so it was more crowded than we anticipated. We were taken out into the country and up to the top of a fabulous hill which is known as “Hilltop Lane,” where we visited our first winery, Winter’s Hill Vineyard.

Winter’s Hill is currently building a very large tasting room and winery, which should be completed soon. The old tasting room is in a single story building, which looks almost like a large two car garage. It by no means feels like a garage. They have a wonderful tasting bar and I really enjoyed all the family photos on the wall, which shows their land and history dating back to 1961, when Emily’s family settled in the area.

The view from this winery is spectacular. To reach this winery, you drive up Breyman Orchards road, which is beautiful in itself. This is true Oregon country at its finest. As you get to the top of the hill, you will find their winery which is built between a hazelnut grove and Vista Hills vineyard.

We were greeted by Peter and Emily Gladhart and their son Russell. Being friends of Dan and Paula, we were able to meet with them and hear a bit of their story regarding their winery. We found them all to be very personable and knowledgeable about wine in this area. Peter and Emily and their son, Russell planted the first 19 acres of grapes in 1990, 12 acres of Pinot Gris. It was managed for low, intensely flavored yields. In 1997 they began planting the second phase of their vineyard which is both Pinot Gris and Pinot Noir. Their entire vineyard is certified by LIVE of Oregon as Sustainable and Salmon Safe. This family has roots that date back to 1961, when Emily’s parents, John and Lena Winter resettled from Illinois bringing the wrought iron hinges that now grace their cellar door. Peter and Emily are the wine growers and their son, Russell is the winemaker. Russell went to France to learn his skill and it was there than he met his future wife, Delphine, who is an established winemaker herself. Both Russell and Delphine create the wines for Winter’s Hill. At Winter’s Hill they pride themselves on growing the finest grapes, harvesting them at optimum ripeness and crafting the best wines possible.

Our favorites at this winery are the 2005 Pinot Noir, which they are almost sold out of and their 2007 Early Muscat New Release, which was paired with Emily’s own “Braided Cheese Bread,” (which I was able to get a recipe for and I will feature on our website in the near future).

Now as much as I enjoyed this winery, I really enjoyed what I found outside their tasting room doors much more. Outside near their picnic area, overlooking an incredible view, I found four beautiful Tennessee Walking Horses tethered to a rail. Being a true horse lover (more than a wine lover), I immediately strolled over to them and enjoyed getting up close and personal with these beautiful creatures. As I invaded their space and imagined myself going for a ride, I was surprised to meet Jake Price, owner of Jake Price Stables in Carlton, Oregon.

What a character Jake is. I immediately fell in love with his outgoing, jovial and quick witted personality. His love for these horses was very evident and he truly enjoyed sharing his passion for horses and the wine country with those he came in contact with. I learned very quickly that Jake has been training, showing and breeding horses for 38 years. It was only 2 years ago that he decided that an Equestrian Wine Tour was the perfect addition to Dundee Hills. Now Jake and his son, Don, enjoy providing outstanding equestrian tours to those who want to take in the Dundee Hills wineries on horseback. For $50 an hour, you can take a custom tour with Jake, going through the famous Red Hills of Dundee, stopping in for wine tastings and then enjoying a European vineyard style lunch. I continued to meet Jake, his customers and his Tennessee Walking Horses as we headed to other wineries in this beautiful countryside. His customers appeared to be enjoying themselves immensely and my husband and I have booked our own tour with Jake for this fall. I haven’t been on a horse in a long time, but I am sure that it is like riding a bike – it will come back to me. Now I just have to remember to stay sober enough to enjoy the ride, while enjoying my wine. (I want to mention that Jake’s new venture is so popular, that he is booked frequently and Wine Enthusiast Magazine will feature his new business in their May issue).

Around the bend from Winter’s Hill is Vista Hills Vineyard. This tasting room just opened its doors in November 2007 and it already is so popular that it is booked all summer for weddings. I can see why. What a fun tasting room! You actually feel like you are standing in your very own tree house. In fact, the name of their tasting room is Treehouse Tasting Room and Winery. I loved sampling their wine, while sitting outside on their deck which is nestled high among Douglas Fir and White Oak treetops. As an Interior Designer, I truly appreciated the architecture of this 6,000 sq ft hideout. It is definitely built in the classic Northwest style. It has an open concept and as I meandered around I came across a small dining area that was laid out with the best looking food. Just as I was admiring the pretty tables and assortment of food, who should approached me…none other than Jake Price. He told me to look below and when I did, I saw his horses tethered, enjoying their own lunch. Jake said that this was one stop where his clients enjoy having a picnic among the treetops. I was envious and wanted to join their fun.

The wines at Vistal Hills were superb! They self-distribute, so we will be going back soon to pick up an order for our wine club and our website http://www.Northwestwinequest.com very soon. We enjoyed all of their wines but our favorite was the 2006 Survivor Reserve Pinot Noir. The Survivor Reserve was exceptional and only 45 cases were made. This wine was made by Jesus Guillen of White Rose Wines. He is an incredible young winemaker, with his own unique story (which I will tell you about next).

Our next stop was even more breathtaking. Near the top of Hilltop Lane in Dayton, Oregon, is White Rose Wines. The tasting room is in the back of the winery among the wine barrels. It is nothing fancy, just a small table with some amazing Pinot Noir to sample. The founder of this winery is Greg Sanders, whom I understand still lives in California but he has a trusting staff that manage this operation and make some wonderful wines. They only make 100 % estate grown Pinot Noir from vines planted in 1980. Their first vintage was in 2001. Most of their wines have the label name of “Dragon’s Bluff”, which are named after the founders sons who happen to love dragons. The wines here are worth mentioning, especially Dragon’s Bluff – White Rose Whole Cluster 2006. This wine was given 91 pts by Burghound.com. They described it best by saying it has “pure red berry fruit aromas that merge in to rich, full and detailed flavors….it has a nice finishing structure as well. ”

The wines as I mentioned are truly amazing at White Rose, but I must tell you about the winemaker, Jesus Guillen. This young man I found to be the true spirit of following ones passion and reaching for the American dream. Jesus decided to study computer science in Mexico in 1999, because he wanted to learn a trade and he wanted to learn English. In 2001, he decided to visit his father who was working in the vineyards at Patricia Green Cellars. Enjoying his visit and working side by side with his father, Jesus realized immediately that his future was not in computer science, but it was in wine. The wine bug bit him so to speak. Not having enough money to go to school to learn about wine making, Jesus latched on to as many books as he could get and studied on his own. He had a dream and he wanted to make wine, not only for a winery; but for his own label one day. It wasn’t long before Greg Sanders saw his talent and asked him to make wine for White Rose. This was a huge step for Jesus. A bigger challenge was in 2006, when some of the fruit from the vines from nearby Vista Hills had been ruined by Voles and a very hot summer. Several tons of fruit were going to be thrown away. Jesus inquired about this and Vista Hills gave him the “ruined fruit” to do what he wanted with it. Jesus used his knowledge and skills and turned this fruit into some great wine. It not only was great, but it was amazing! The owners of Vista Hills tasted his wine, and they were so impressed with what he could do with this “ruined fruit”, that they bought it back from Jesus and it was labeled “2006 Survivor Reserve Pinot Noir – New Release.” Does this sound familiar? It was our favorite wine when we visited Vista Hills only hours before! Jesus was given full credit for making this fine wine and he only made 45 cases. I’m glad that we picked up our fair share.

Jesus is now on his way as a winemaker as he continues to make some wonderful Pinot Noir. At the tasting room, he was very excited to have us taste his first release of Pinot Noir under his own label, called “Dream Catcher.” We immediately were blown away by this wine and we found it to be one of the best Pinot Noir’s that we have ever tried. I don’t have the knowledge to give this wine any “points”, but I did give it 5 stars! Jesus was so appreciative of our true interest in his wine. He took us back to the barrel room where he has more wine that he will release under his own label soon. We tasted some from the barrel and for a wine that is not quite ready, it was still very enjoyable. Jesus allowed us to take his picture and he gave us permission to use his story and his picture when we feature his label for our wine club and website in the near future. He does not have a distributor and he will only make 45 cases that will only be available at the tasting room. We asked if we could reserve several bottles for the near future. Jesus has never been asked this before and it took him by surprise. We haven’t worked out the details of this yet, but we have found an amazing young winemaker who has the true American spirit and he is fulfilling his American Dream. I think “Dream Catcher” is the perfect wine label for a man with the perfect dream. My hat goes off to Greg Sanders, who saw this young winemaker’s talent and has given him every opportunity to reach for his dream.

Our next stop was De Ponte Cellars. They are known for having some of the oldest vineyards in the entire Willamette Valley. This winery sits on scenic property that is also very breathtaking. The views from one winery to the next in this area of Dundee Hills just kept getting better. The landscaping at this winery was impeccable and their tasting room has a relaxed and cozy atmosphere. I had heard that this winery has Pinot Noir that was featured in the 2007 International Pinot Noir Celebration and the 2007 Portland Indi Wine Festival. However, I also heard about their Melon, which is made from 100% old-vine melon de Bourgogne grapes. I love Melon and I haven’t enjoyed a true Melon in some time. I was anxious to pass up all the Pinot Noir and go straight for the Melon. A big thumbs-up for this wine. I have found the white wine for our Dundee Hills AVA selection. The 2008 Melon has aromas of apple, pears and grapefruit. This will be a very enjoyable wine this summer. They recommend pairing it with Oysters, but I think I can really enjoy this one without any food. This wine will age for about 2-3 years, so I have plenty of time to pair with or without Oysters.

Our final stop for this weekend event was Wine Country Farm Cellars. This winery is also a bed and breakfast which is located on a 13 acre estate surrounded by miles and miles of vineyards and magnificent 180 degree views of the Willamette Valley and the Cascade Mountain Range. Once again, I was drawn to the stables before I was drawn to the tasting room. This historic barn was built in 1870 and it connects to a pasture for the owners Arabian horses. They too, offer an Equestrian Wine Tour. I might have to check this one out as well in the near future.

We eventually made our way into the tasting room. The winery and cellar were built in 2006, adjacent to the historic barn. They hand pick the grapes, crush, process and bottle their wines in their own facility. The estate grown fruit never leaves the farm. In fact the hand harvested grapes are brought from the fields to the winery by horse drawn carts. We really enjoyed their 2006 Muller-Thurgau, which I gave 4 stars and it will be the second AVA white from Dundee Hills that we will feature on our website. What I loved about this wine was its crisp sweetness, fresh cider-apple flavor with mineral overtones. It’s going to be a great wine to sip during summer picnics. We enjoyed this wine so much, that they encouraged us to go outside to the barrel room to meet their new wine maker, Alberto Alcazar, who would love to let us taste the upcoming 2007 Muller-Thurgau. We enjoyed meeting Alberto. He is another fine winemaker, who truly understands the Dundee Hill area and keeps a watchful eye on the wine process. I believe the 2007 vintage Muller-Thurgau will be even better than the 2006.

During our visit to this winery, we were also able to taste a few of the wines from Eyrie Vineyards. What yummy wines they were. It was almost closing time and we really didn’t get to enjoy the full samplings of this fine winery. I did pick up a brochure and was instantly intrigued about the history of this winery and found it absolutely fascinating. I look forward to researching this winery further and learning more about the true Oregon wine pioneer, David Lett, also known as Papa Pinot. This winery will be my first stop when I return to Dundee Hills, in the not so distant future.

As they say, “all good things must come to an end.” Our day in Dundee Hills was over. There are still more wineries to check out in this preeminent winegrowing region in Oregon. The history of Pinot in this region is rich, dating back to the mid 1960′s, but I feel that history continues to be made with each new vintage that comes from this amazing AVA. There is no better place to look for good Pinot Noir, than the area I like to call, “The Hills of Dundee.”

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