See what all the fuss is about over Oregon's Pinot Noir
They said it couldn't be done—getting Pinot Noir grapes ripe in Oregon's cool Willamette Valley. But in the late ’60s and
early ’70s, a handful of slightly crazy winemakers saw the valley's similarities to France's Burgundy, home to the world's
best, and they planted anyway. As it turns out, great Pinot comes from places where the grapes don't fully ripen until the
last possible day of the growing season—a nail-biting proposition. And Oregon's Willamette Valley is such a place. Look for
lean and earthy Pinots, driven by a sense of place (terroir). Their red cherry and berry flavors are generally cloaked in
tobacco, loam, and spice, with bright, juicy acidity that creates long finishes. When visiting Oregon, be sure to stop at
these tasting rooms:
- Loading comments...
