Tag Archives: pinot noir

If you could only serve two wines this holiday season…

We’re big fans of the Wagner family. Not only are they the minds (and hands) behind Caymus, one of our favorite California Cabernets, they also expanded their portfolio to include other varieties, and like Caymus, they do these wines oh so well.

We’re featuring a couple of them today because they really two ideal holiday wines: Conundrum white and Belle Glos Meiomi Pinot Noir.

Conundrum, called as such because you never know what the exact blend of grapes is in this wine, is a customer favorite. It is full of ripe fruit flavors, a creamy texture and lingering finish. It’s a wine that can last through the dinner, especially pairing with anything that has a touch of spice. It is a delicious all-night party sipper for any holiday fete and an all-around palate-pleaser.

The Meiomi (pronounced mey-OH-me) hails from the coastal vineyards of California, the perfect climate for growing a cool-climate variety like Pinot Noir. Delicious red fruits and sweet spice make this a rich yet not-too-heavy wine perfect for holiday parties and dinners. It’s terribly food friendly, but also has all those characteristics that make it a superbly delightful wine sipping on its own. At such a great price point, it could be your go-to dinner party red.

So stock up on these two to pull out for holiday dinners, hostess gifts or just sipping by the fire.

Ode to Pinot Noir

It’s been 7 years since we watched Miles and Jack take that life-altering road trip through Santa Barbara wine country, but the enthusiasm for Pinot Noir remains strong. People are still seeking great Pinot, and even better, great, affordable Pinot. And it can be had! We are enjoying more and more deals in the wine world, including great Pinot Noir.

As a rememberance to Miles and his passion for Pinot, here is how he explained it to Maya:

“It’s a hard grape to grow. As you know. Right? It’s, uh, it’s thin-skinned, temperamental, ripens early. It’s, you know, it’s not a survivor like cabernet, which can just grow anywhere and thrive even when it’s neglected. No, pinot needs constant care and attention. You know? And, in fact, it can only grow in these really specific, little tucked-away corners of the world. And only the most patient and nurturing of growers can do it, really. Only somebody who really takes the time to understand pinot’s potential can then coax it into its fullest expression.”

Of course, this speech could also be taken  to describe some people and relationships, which is why it is so moving. So take time to enjoy and savor the next glass of Pinot Noir you enjoy – it is a delicate grape, and one that deserves attention. Cheers!

Q&A with Cristom winemaker, Steve Doerner

Our wine alert today is the Cristom 2008 Mt. Jefferson Cuvee Pinot Noir from the Willamette Valley of Oregon. If you haven’t heard, the 2008 vintage in Oregon for Pinot Noir is, as the New York Times stated, superb. As is this wine! You can read more about the wine and winery on our website, or watch our tasting video below. And as a special treat, here are a few questions we were able to ask the very talented Cristom winemaker, Steve Doerner.

Q: Before coming to Cristom, you worked in California wine country. What are some of the main differences  you see in winemaking in Oregon vs. California?
A: Well, it’s been almost 20 years since I’ve been in California so I’m not sure I’m even qualified to answer this question any longer – a lot has changed in both places in both vineyards and wineries.  But if I had to answer in a general way I would say that because of a higher degree of vintage variation in Oregon the winemaking has to be a bit more adaptive. For example, adding acid verses chaptalizing are at opposite sides of a spectrum. You hope you don’t have to do either but in some vintages we do one or the other, where as in California not only is chaptalizing  illegal but it would rarely be necessary if it were not.

Q: What do you find most challenging about working with Pinot Noir?
A: Pinot Noir is very transparent – it reflects what is done to it in both the vineyard and the winery more than most varieties. Because of this it doesn’t hide any errors made as well as some varieties can. I try to mitigate this by doing  as little as possible in the winery so that what the wine is reflecting is coming mostly from the vineyard and the particular season in which it was grown. In that sense I don’t find it as challenging as it’s reputation. We just try to grow and obtain the best grapes possible and then get out of the way.

Q: What did you think about the 2008 vintage of Pinot Noir in Oregon?
A: It was a great vintage but enough has already been said about it that I think I can defer to others – it really doesn’t need any more hype.

Q: Can you describe the essence of Oregon Pinot Noir in one or two sentences?
A: In general Oregon Pinot Noir seems to have a great balance between fresh fruit, lively acidity and a touch of earthy complexity.

Staff Pick: Acrobat Pinot Noir 2009

Wine: Acrobat 2009 Pinot Noir
Reviewer: Gwendolyn
Rating: 4 stars

Review: The Acrobat Pinot Noir is produced and bottled by King Estate winery, one of the more prominent wineries in Oregon. The color is a bright ruby, and clear (as in, you can see right through it). On the nose, I got lots of bright cherry, and I mean bright! Very fresh fruit, a touch of tobacco and sweet spices. The palate is almost zesty in its acidity. Again, this is a bright fruit wine – lots of fresh cherry and raspberry and a really lively acidity as its backbone. This is a light-bodied wine, one that is perfect with food (particularly food with acid) and a great red to drink in warm weather. Totally refreshing.

Read more of my reviews on my Wine.com community page.

Adelsheim 2008 Willamette Valley Pinot Noir

Wine: Adelsheim 2008 Willamette Valley Pinot Noir
Reviewer: Jason Carey
Paired with: Mediterranean Mezze Platter
Rating: 4 stars

Review: This is a gorgeous Pinot Noir for the price , showing just why  everybody is snapping at the 2008 Oregon wines.

They are structured, yet zingy with acidity. They are ripe but are not just about fruit. This is the entry level PN from Adelsheim, yet every year this bottle shows an elegance and purity that is hard to beat.

Adelsheim is known for its wines more on the lithe spectrum, along with Eyrie.

This particular wine starts with a nose has an interesting darker fruit component than normal for this cuvee, yet, as time moves on in the glass, it develops some earthy and cherry notes, along with a tiny bit of smoky pleasant oak, which does not intrude. There also is an interesting wee bit of chocolate and California Bay Leaf. This wine is stupendous on the nose.. really great. Upon entry to the palate, the wine has a powerful sour and sweet cherry sensation , along with a very smooth and elegant feel. It has a good whack of acidity (the sour cherry) and the spice coming from the tiny oak.  There is something very alluring about this wine, and shows how in this vintage this wine which is usually a good value is extra special..

This wine will develop over at leat 5-8 years into something really great, with many complex and alluring secondary characteristics,  but is hard to resist now.. a great wine for mediterranean fare, or duck. I have to agree with Wine and Spirits on this one. A warning however to those who like a bigger style, this is not that.

Bravo Adelsheim,  sweet fruit along with firm acidity.

This is what makes Oregon Pinot done right  a really wonderful thing.

Read more of my reviews on my Wine.com community page