I represented Oregonians with a brief talk at last Monday’s Winebat tasting of Oregon Pinot Noir, and had a blast doing it. The wines all showed beautifully, and the resulting tasting was an orgiastic, olfactory delight.
Here’s a summary of the infotastic blurb I introduced the wines with:
“As with most areas in the US, winemaking in Oregon dates back to pioneer days and was halted by Prohibition. Oregonians waited over 30 years after the Repeal to get back to stomping the grape, though, and it was actually Californians who brought the impetus and the grapes to plant in the Willamette (rhymes with “damn it”) Valley in the late 60s and early 70s. A milestone for Oregon wine was when a Pinot Noir from Eyrie Vineyards won the Wine Olympics in 1979. Oregonian wineries, like those in Texas, tend to be small and family-owned.
The Willamette valley, home to the largest concentration of Oregon wineries, is located at roughly the same latitude as Burgundy, with cold, wet winters and warm, dry summers. No, it doesn’t rain all the time everywhere in Oregon. Pinot Noir makes up about 70% of the wine output of the state.” Or something like that.
Then I laid down a brief description of What You Might Be Smelling and Tasting and commented on how PN is well known for its uniquely silky texture. And we all set to the serious business of sniffing and sipping. I’ve listed the wines below in order of my preference, but really all of them were lovely business.
Bethel Heights Casteel Reserve Pinot Noir 2005, $50: Gorgeous minty, Bing cherry, lavender, mushroom and forest floor aromas. Bright, sweet explosion of acidity on the palate, with really integrated tannins and lovely Portobello and clove flavors. The texture is truly fine, solid but satiny. Extravagantly good.
Penner Ash Willamette Valley Pinot Noir 2006, $48: Very fragrant, with mint and truffle, vanilla and strawberry syrup on the nose. HUGE on the palate, with bright cranberry and concentrated cherry cordial. Very intense, spicy tannins, and rich, unctuous, concentrated structure. Flamboyant, but sleek.
Benton Lane Pinot Noir 2006, $26: Candied cherry, vanilla, rose petals and over-the-top strawberry. Slightly on the astringent side, the palate has cranberry, earth tones and sharp-edged tannins, with a little Prince of Wales tea on the back end. Very structured.
A to Z Oregon Pinot Noir 2006, $19: Kind of a whang on the nose at first, but that blew off to show really distinct strawberry and cherry, with a really earthy palate of plum skin, crazy overflowing spice and ripe mushroom. The finish goes on and on.
Erath Pinot Noir 2006, $19: Nutmeg and distinct strawberry cream cheese on the nose. Smooth and sensuous on the palate with black tea and bright cranberry cocktail. Sexy, sexy.
Solena Cellars Grand Cuvee Pinot Noir 2006, $25: There was this chewing gum in Mexico that came in the flavor “violet,” and this had that smell, kind of chemically flowers, along with some slightly charred truffle. Soft and supple on the palate, without much grip. Kind of mediciney.
I’ll be at the Winebat blind tasting tonight at Green Pastures, where we’ll be enjoying six Spanish reds and matching light apps for only $25. Coming?