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Year |
Region |
Description |
Price |
| Details |
2008 |
Willamette Valley, U.S. |
Airlie Pinot Noir |
$19.99 |
| Details |
2007 |
Sta. Rita Hills, U.S. |
Ampelos Fiddlestix Pinot Noir |
$39.99 |
| Details |
2006 |
Willamette Valley, U.S. |
Anne Amie L'Iris Pinot Noir |
$83.99 |
| Details |
2007 |
Willamette Valley, U.S. |
Anne Amie Willamette Pinot Noir |
$34.99 |
| Details |
2006 |
Willamette Valley, U.S. |
Archery Summit Arcus Estate |
$89.99 |
| Details |
2006 |
Willamette Valley, U.S. |
Argyle "Spirithouse" |
$95.99 |
| Details |
2006 |
Oregon, U.S. |
Beaux Freres Ribbon Ridge Vineyard |
$84.99 |
| Details |
2006 |
WIllamette Valley, U.S. |
Beaux Freres Upper Terrace Pinot Noir |
$94.99 |
| Details |
2009 |
Yorkville Highlands, U.S. |
Belle Glos Pinot Noir Rose' |
$19.99 |
| Details |
2006 |
Oregon, U.S. |
Bergstrom Bergstrom Vineyard Pinot Noir |
$79.99 |
| Details |
2006 |
Willamette Valley, U.S. |
Bergstrom Lancelotti Pinot Noir |
$69.99 |
| Details |
2005 |
Santa Maria Valley, U.S. |
Bianchi Pinot Noir |
$24.99 |
| Details |
2006 |
Santa Ynez, U.S. |
Bonaccorsi Cargasacchi Pinot Noir |
$69.99 |
| Details |
2008 |
Sta. Rita Hills, U.S. |
Brewer Clifton Sta. Rita Hills Pinot Noir |
$39.99 |
| Details |
2007 |
Sta. Rita Hills, U.S. |
Brewer-Clifton Mt. Carmel PN |
$83.99 |
| Details |
2007 |
Willamette Valley, U.S. |
Brick House Pinot Noir |
$44.99 |
| Details |
NV |
Champagne, France |
Cedric Bouchard BDN |
$84.99 |
| Details |
2006 |
Willamette Valley, U.S. |
Chehalem "Statement" Pinot Noir |
$104.99 |
| Details |
2005 |
Willamette Valley, U.S. |
Chehalem Res. Pinot Noir 375ml |
$33.99 |
| Details |
2006 |
Oregon, U.S. |
Chehalem Reserve Pinot Noir |
$49.99 |
| Details |
2009 |
Loire Valley, France |
Corbillieres Touraine Rose' |
$14.99 |
| Details |
2005 |
Oregon, U.S. |
Cristom "Eileen" Vineyard Pinot Noir |
$49.99 |
| Details |
2006 |
Oregon, U.S. |
Cristom "Eileen" Vineyard Pinot Noir 375ml |
$26.99 |
| Details |
2007 |
Oregon, U.S. |
Cristom "Mt. Jefferson" Cuvee Pinot Noir |
$31.99 |
| Details |
2007 |
Burgundy, France |
Dom. de la Feuillarde Bourgogne |
$17.99 |
| Details |
2006 |
Burgundy, France |
Dom. Lucien Boillot Gevery Chambertin |
$44.99 |
| Details |
2006 |
Bourdeaux, France |
Domaine David Clark Bourgogne Au Pelson |
$34.99 |
| Details |
2006 |
Burgundy, France |
Domaine Gachot-Monot Cote de Nuits |
$29.99 |
| Details |
2006 |
Burgundy, France |
Domaine Georges Mugneret Nuits St. George 1er Cru Les Chaignots |
$65.99 |
| Details |
2006 |
Burgundy, France |
Domaine Georges Mugneret Nuits St. George 1er Cru Les Chaignots 375ml |
$35.99 |
| Details |
2006 |
Burgundy, France |
Domaine Jablot 'Clos de la Servoisine' Givry 1er Cru |
$64.99 |
| Details |
2004 |
Burgundy, France |
Domaine Jean Fourier Fixin Les Petite Crais |
$29.99 |
| Details |
2006 |
Burgundy, France |
Domaine Joseph Voillot Volnay 'Vieilles Vignes' |
$51.99 |
| Details |
2006 |
Burgundy, France |
Domaine Joseph Voillot Volnay 'Vieilles Vignes' |
$51.99 |
| Details |
2006 |
Burgundy, France |
Domaine Lecheneaut Vosne-Romanee |
$79.99 |
| Details |
2005 |
Burgundy, France |
Domaine Marius Delarche Pernand-Vergelesses |
$31.99 |
| Details |
2006 |
Sonoma Valley, U.S. |
Drew Fog Eater Pinot Noir |
$49.99 |
| Details |
2005 |
Burgundy, France |
Dugat-Py Gevrey Chambertin "Coeur de Roy" |
$194.99 |
| Details |
2005 |
Burgundy, France |
Dugat-Py Gevrey-Chamvertin |
$144.99 |
| Details |
NV |
Champagne, France |
Egly-Ouriet Brut Tradition |
$65.99 |
| Details |
2005 |
Oregon, U.S. |
Elk Cove Wind Hill Pinot Noir |
$40.99 |
| Details |
2002 |
Willamette Valley, U.S. |
Eyrie Reserve Pinot Noir |
$54.99 |
| Details |
2007 |
Sonoma Valley, U.S. |
Flowers Sonoma Coast Pinot Noir |
$52.99 |
| Details |
2007 |
Burgundy, France |
Fournier Clos du Roy |
$29.99 |
| Details |
2008 |
Santa Maria Valley, U.S. |
Foxen Santa Maria Valley |
$37.99 |
| Details |
2005 |
Willamette Valley, U.S. |
Francis Tannahill 'The Hermit' Pinot Noir |
$47.99 |
| Details |
2005 |
Anderson Valley, U.S. |
Goldeneye Pinot Noir |
$59.99 |
| Details |
2005 |
Anderson Valley, U.S. |
Handley Pinot Noir |
$29.99 |
| Details |
2006 |
Napa Valley, U.S. |
Hendry Pinot Noir |
$37.99 |
| Details |
NV |
Champagne, France |
Henri Billiot Brut Rose, NV |
$59.99 |
| Details |
NV |
Champagne, France |
Jean Laurent Blanc de Noir Brut NV |
$47.99 |
| Details |
2008 |
Willamette Valley, U.S. |
Ken Wright Canary Hill Pinot Noir |
$64.99 |
| Details |
2006 |
Oregon, U.S. |
Ken Wright Canary Pinot Noir |
$49.99 |
| Details |
2006 |
Oregon, U.S. |
Ken Wright Mcrone Pinot 375ml |
$26.99 |
| Details |
2006 |
Bien Nacido, U.S. |
Kynsi Bien Nacido Pinot Noir |
$39.99 |
| Details |
2005 |
Santa Barbara, U.S. |
Labyrinth Santa Maria Valley "Bien Nacido Vineyard" |
$34.99 |
| Details |
2008 |
Willamette Valley, U.S. |
Le Cadeau Aubichon Pinot Noir |
$38.99 |
| Details |
2007 |
Willamette Valley, U.S. |
Le Cadeau Equinox Pinot Noir |
$49.99 |
| Details |
2007 |
Willamette Valley, U.S. |
Le Cadeau Rocheux Pinot Noir |
$49.99 |
| Details |
2007 |
Burgundy, France |
Lecheneaut Nuits Saint George |
$77.99 |
| Details |
2007 |
Burgundy, France |
Lecheneaut Vosne-Romanee |
$67.99 |
| Details |
2008 |
Santa Rita, U.S. |
Loring Clos Pepe Vineyard Pinot Noir |
$44.99 |
| Details |
2008 |
Russian River, U.S. |
Loring Russian River Pinot Noir |
$29.99 |
| Details |
2005 |
Burgundy, France |
Louis Chavy Mercury |
$24.99 |
| Details |
2005 |
Burgundy, France |
Louis Chavy Nuits Saint George |
$34.99 |
| Details |
2007 |
Sonoma, U.S. |
Mackenzie Pinor Noir |
$18.99 |
| Details |
2007 |
Sonoma Valley, U.S. |
Martinelli Lolita Ranch Pinot Noir |
$69.99 |
| Details |
2007 |
Sonoma Valley, U.S. |
Martinelli Moonshine Ranch Pinot Noir |
$69.99 |
| Details |
2007 |
Sonoma Coast, U.S. |
Merry Edwards Pinot Noir |
$39.99 |
| Details |
2007 |
Central Otago, New Zealand |
Mt. Difficulty Roaring Meg Pinot Noir |
$20.99 |
| Details |
2007 |
Burgundy, France |
Mugneret Nuits St. George '07 |
$79.99 |
| Details |
2005 |
Santa Maria Valley, U.S. |
Ojai Solomon Hills Pinot Noir |
$59.99 |
| Details |
2006 |
Willamette, U.S. |
Owen Roe "The Kilmore" Pinot Noir |
$59.99 |
| Details |
2008 |
Willamette Valley, U.S. |
Patricia Green Croft Pinot Noir |
$33.99 |
| Details |
2006 |
Napa, U.S. |
Patz and Hall Sonoma Pinot Noir |
$39.99 |
| Details |
2007 |
Willamette Valley, U.S. |
Penner - Ash Willamette 2007 |
$39.99 |
| Details |
2007 |
Oregon, U.S. |
Penner-Ash Dussin Pinot Noir |
$49.99 |
| Details |
2007 |
Willamette Valley, U.S. |
R Stuart Autograph Pinot Noir |
$22.99 |
| Details |
2006 |
Burgundy, France |
Regis Bouviere Marsannay |
$38.99 |
| Details |
2006 |
Mendocino, U.S. |
Robin K Pinot Noir |
$16.99 |
| Details |
2006 |
Oregon, U.S. |
ROCO Pinot Noir |
$29.99 |
| Details |
2007 |
Burgundy, France |
Romanee Conti Richebourg ' 07 |
$849.99 |
| Details |
2007 |
Burgundy, France |
Romanee Conti St. Vivant ' 07 |
$879.99 |
| Details |
2006 |
Sonoma , U.S. |
Scherrer Russian River Pinot Noir |
$39.99 |
| Details |
2006 |
Burgundy, France |
Serafin Gevery-Chambertin V.V. |
$139.99 |
| Details |
2006 |
Willamette Valley, U.S. |
Solena Danielle Laurent Pinot |
$46.99 |
| Details |
2005 |
Sonoma, U.S. |
Sonoma Coast Vineyards Freestone Hills |
$65.99 |
| Details |
2001 |
Oregon, U.S. |
Soter Beacon Hill Brut Rose |
$49.99 |
| Details |
2006 |
Willamette Valley, U.S. |
Soter Mineral Springs PN |
$66.99 |
| Details |
2007 |
Willamette Valley, U.S. |
Soter North Valley Pinot Noir |
$32.99 |
| Details |
2007 |
Monterey, U.S. |
Talbott Kali Hart Pinot Noir |
$22.99 |
| Details |
2007 |
Arroyo Grande, U.S. |
Talley Rosemary's Pinot Noir |
$72.99 |
| Details |
2003 |
Arroyo Grande, U.S. |
Talley Vineyards Pinot Noir Estate |
$36.99 |
| Details |
2008 |
Monterey, U.S. |
Tarrica Pinot Noir |
$14.99 |
| Details |
2005 |
Napa, U.S. |
Truchard Pinot Noir |
$33.99 |
| Details |
2006 |
Santa Lucia Highlands, U.S. |
Vision Cellars Las Alturas Pinot Noir |
$53 |
| Details |
2008 |
Napa, U.S. |
X Winery Truchard Vineyard Pinot Noir |
$24.99 |
|
![Details](kiosk.asp?picturename=170203.jpg&extdesc=Ampelos Fiddlestix Pinot Noir&subdesc=2007®ion=Sta. Rita Hills, U.S.&name=Pinot Noir&price=39.99¬es=Ampelos is a Greek word meaning "vine." At Ampelos, they believe in taking care of and respecting the environment and feel the vineyard needs to be in balance, therefore a few years ago they made the decision to go 100% bio-dynamic. This means they are essentially organic - yet a step beyond. In 2008, they were one of the first vineyards to be certified as Sustainably Farmed, a milestone of which they are particularly proud.
The 2007 Pinot Noir from Fiddlestix has an underlying Fiddlestix vineyard signature; sweet and velvety on entry. Just after crushing this fruit the bin had the most beautiful smell of fresh thyme. After aging and bottling, the flavors have morphed into a rich blend of cherries, lush strawberry pie and a hint of sweet tobacco. A glimpse of earthy musk and more cherries cap off the nose. Fiddlestix never fails to show the beauty of what the other corridor of Sta. Rita Hills can produce.
FOOD PAIRINGS: Barbecued Salmon Sandwiches, Bacon-Roasted Turkey with Sweet-Onion Gravy, Roasted Halibut with Miso-Glazed Sweet Potatoes.&id=){kind=link}
![Details](kiosk.asp?picturename=240091.jpg&extdesc=Anne Amie L'Iris Pinot Noir &subdesc=2006®ion=Willamette Valley, U.S.&name=Pinot Noir&price=83.99¬es=When Dr. Robert Pamplin, one of Oregon’s most forward-thinking philanthropists and businessmen, purchased the historic Chateau Benoit Winery in 1999, his vision was to create wines of the highest quality to reflect his passion for excellence. To this end Dr. Pamplin has charged president Craig Camp, winemaker Thomas Houseman and winegrower Jason Tosch with the task of crafting extraordinary pinot noir. Craig, Thomas and Jason are absolutely passionate about producing wines of the finest quality and have dedicated their lives to this quest. At Anne Amie Vineyards they strive to spin a symbiotic web that combines nature’s bounty with human creativity to produce profound wines. The sustainably farmed vineyards are located in the rolling hills of the Yamhill-Carlton District and on the steep hillsides of the Chehalem Mountains, both nestled in Oregon’s verdant Willamette Valley.
In the cellar they gently mentor the delicate fruit nature had given them combining artistry with natural, minimalist artisan methods to preserve every nuance of flavor that the terroir gives to the grapes. The goal is to produce pinot noir of great refinement, elegance and balance; wines that dance across your palate with a subtle, eloquent complexity and harmony.
"Bright red. Laid-back aromas of strawberry, raspberry, rose and cola. Light-bodied red and darker berry flavors are braced by tangy minerals and firmed by fine-grained tannins. Gains power with air while maintaining freshness and precision. There's a Burgundian gracefulness to this wine that's very intriguing. Finishes with sneaky length and suave, lingering sweetness. Doesn't come across as a hot-year wine." Stephen Tanzer, 91 points
Food Pairings: Mushroom and Chicken Risotto, Pork with Sage and Madeira, Osso Buco with Asian Flavors.&id=){kind=link}
![Details](kiosk.asp?picturename=120154.jpg&extdesc=Argyle "Spirithouse"&subdesc=2006®ion=Willamette Valley, U.S.&name=Pinot Noir&price=95.99¬es=Prospecting the New World's coolest latitudes, Brian Croser and Rollin Soles staked a claim in Oregon's Willamette Valley, a place ideal for late season ripened Pinot Noir and Chardonnay fruit. Since 1987, Argyle Winery has produced world-class methode champenoise Sparkling wine, barrel fermented Chardonnay and 'silky' textured Pinot Noir from low yielding vines on winery farmed hillside slopes. Argyle was named "OREGON'S PREMIER WINERY" by Wine Spectator in 2000
Argyle Winery makes 2 to 4 Oregon Pinot Noirs per vintage: our Reserve Pinot Noir, Nuthouse Pinot Noir, Spirithouse Pinot Noir, and Willamette Valley Pinot Noir. The Reserve Pinot Noir, Nuthouse Pinot Noir, and Spirithouse Pinot Noir spend 12 to 14 months aging in French oak barrels prior to bottling while the Willamette Valley Pinot Noir spends 8 to 9 months in French oak barrels. These wines originate from some of the best vineyard sites in Oregon, like Knudsen Vineyards and Stoller Vineyards. Concentrated fruit flavor and firm fruit tannins will add age-ability to our Oregon Pinot Noirs.
FOOD PAIRINGS: Roast Salmon with Lime Salsa, Roasted Capons with Herb Butter and Mushroom Madeira Sauce&id=){kind=link}
 ripe. Our winemaking philosophy is one of minimal intervention with clean fermentation utilizing indigenous yeast. The wines are stored in French oak for 12 to 14 months with changing percentage of new oak to match the strength of the wines. Beaux Frères is never racked until removed from barrel for bottling, which occurs without fining or filtration. These non-manipulative, uncompromising methods guarantee a wine that is the most natural and authentic vineyard expression possible. Previous vintages demonstrate that these methods also allow our Beaux Frères to develop significant perfume, weight, and texture in the bottle. The concept for Beaux Frères Vineyard and Winery is to grow very ripe, healthy and intense fruit through low yields, non-irrigated vineyards and by allowing fermentation to capture the true reflection of the Beaux Frères Vineyard. In 1986 while on vacation, Michael Etzel discovered an 88-acre farm for sale located in the Northern Willamette Valley on Ribbon Ridge in Yamhill County, Oregon. After some deliberation, Michael purchased the farm with his brother-in-law, Robert Parker, Jr. Michael and his young family uprooted from Colorado and moved to the farm the following summer. He began his focused pursuit as a vineyard manager by planting only Pinot Noir transforming the old pig and dairy farm into his jewel. The Willamette Valley bottling is a blend from Carabella, Patton Valley, Shea, Beaux Freres, Amalie Robert, and Pelos Sandberg Vineyards.
FOOD PAIRINGS: Wild Morel Mushroom Rissoto, Parmesan Cheese crisps, Beef Tenderloin with Burre Blanc.
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 to honor his grandmother, Lorna Belle Glos Wagner, a co-founder of Caymus Vineyards. Oeil de Perdrix is the traditional French rose name referring to the "eye of the partridge." 100% Pinot Noir
Food Pairings: Shrimp Brochettes with Avocado-Cilantro Salad, Persian Roasted Chicken with Dried Cherry-Saffron Rice, Pan-Seared Halibut with Tomato Vinaigrette&id=){kind=link}
, the Bergstrom Vineyard continues to go from strength to strength, showcasing why the Oregon Pioneers chose the Dundee Hills as a starting point and anchor for the great Oregon wine industry.
This Vineyard would be a testament to our commitment to quality from the very beginning, planted entirely to Pinot Noir with a wide variety of clonal and rootstock selecitons (Pommard, Wadenswil, Dijon 114,115,667,777,828, as well as some unique plant material from Burgundy grafted onto Riparia Gloire, 101-14 and 3309-C rootstocks.)
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![Details](kiosk.asp?picturename=420001.jpg&extdesc=Brick House Pinot Noir&subdesc=2007®ion=Willamette Valley, U.S.&name=Pinot Noir&price=44.99¬es=Visitors to Oregon's wine country are often amazed at how different its character is from California's wine country. Rare are the vast faux chateau and bus diesel besmogged parking lots. No, in Oregon what you find are wineries like Brick House - a tree shrouded older home and barn converted to winery, complete with running dogs organic vineyard, and personable owner/vintner.
Yes, Brick House is a quintessentially Oregon winery, and proprietor Doug Tunnell the quintessential Oregon winemaker.
Doug gladly left the glamour of reporting from the world's capitols as a foreign correspondent with CBS News, for the far different life of a farmer in his native Oregon.
All of the Brick House wines are produced and bottled by hand on their 40 acre farm. They count on indigenous yeast fermentations. Rarely do they fine and never do they filter Brick House wines. At Brick House, "organically grown" is more than just a phrase on the labels of their wines. They are committed to the old ways. From their first planting in May of 1990 until today, they have relied on basics. All of their fruit is estate grown. All of it is certified organic. Elemental sprays like sulfur combat disease. Fundamental farming controls weeds and shapes the hillsides beneath their vines.
FOOD PAIRINGS: Salmon with Mushroom Sauce, Seared Duck Breasts with Port-Fruit Chutney, Roast Chicken with Shallots and Dried Cranberries&id=){kind=link}
![Details](kiosk.asp?picturename=130255.jpg&extdesc=Cedric Bouchard BDN&subdesc=NV®ion=Champagne, France&name=Pinot Noir&price=84.99¬es="The hand-crafted Champagnes of Cedric Bouchard remain some of the most fascinating wines to emerge from the region. I have been drinking last year’s releases over this past year and the wines have never failed to deliver immense pleasure. All of the Bouchard wines are made in a strictly non-interventionalist method. The organic vineyards are farmed to very low yields. The fruit is hand-harvested and the grapes are crushed by foot and fermented with indigenous yeasts. The wines are aged in stainless steel and are bottled unfined and unfiltered with no dosage. The estate offers two ranges; the Inflorescence wines are made from vineyards owned by Bouchard’s father, while the Roses de Jeanne wines are made from Bouchard’s own vines. These remain some of the most vivid, eloquent Champagnes readers are likely to come across and I can’t recommend them highly enough.
The NV (2007) Roses de Jeanne Blanc de Noirs (Les Ursules) is another of the Bouchard wines that tells readers very little about what is in the bottle, in this case 100% 2007 Pinot Noir from Les Ursules vineyard. This is the most open and intensely Pinot-expressive of the Bouchard Blancs de Noirs. The wine possesses broad, expansive shoulders, with layers of perfumed berries, minerals and hard candy that fill out its frame with impeccable grace. The mineral infused, silky finish lasts an eternity. As exceptional as this wine is, it also needs time to come together, as some of the elements occasionally appear disjointed. The wine’s potential, however, is impossible to ignore. The 2007 Les Ursules spent 18-20 months on its lees and was disgorged April 16, 2009. Production: 2,800 bottles. Anticipated maturity: 2011-2021. " Robert Parker
FOOD PAIRINGS: Oysters on the half shell, Mini Herb Frittatas with Smoked Salmon, Orange Roughy on Rice with Thai-Spiced Coconut Sauce.&id=){kind=link}
![Details](kiosk.asp?picturename=110441.jpg&extdesc=Chehalem "Statement" Pinot Noir&subdesc=2006®ion=Willamette Valley, U.S.&name=Pinot Noir&price=104.99¬es=Chehalem (Chuh-hay-lum) is a local Calapooia Indian word best translated as "gentle land" or "valley of flowers," phrases that capture a long-standing, almost religious reverence for the land. Chehalem's objective is not to follow today's trends, but to lead a novel future that is stimulating, exciting and beautiful, such as it must have been generations ago for the Calapooia, overlooking the "valley of flowers." They also recognize winemaking as a tough job. Not because there is too much to do, but because it is difficult to sit back and do nothing, letting the grapes and vineyard decisions project purely in the final wine. It's hard not to mess around with the fruit and potentially screw it up, trying to force-fit it into a personal style we have presumptively chosen for it. Their conviction is that they should develop processes that allow the fruit's potential to show through, not develop a wine that is heavy-handed technologically.
Chehalem chooses components to make a wine that epitomizes finesse, elegance, complexity, textural silkiness, and palate breadth and length for the vintage. These elements are what Pinot noir is all about--not as big and macho as can be made, but as beautiful and feminine as possible. Its balance makes it optimally ageable.
FOOD PAIRING: Pinot Noir is well-suited to pair with poultry, beef, fish, ham, lamb and pork. It will play well with creamy sauces, spicy seasonings, and may just be one of the world's most versatile food wines.&id=){kind=link}
 is a local Calapooia Indian word best translated as "gentle land" or "valley of flowers," phrases that capture a long-standing, almost religious reverence for the land. Chehalem's objective is not to follow today's trends, but to lead a novel future that is stimulating, exciting and beautiful, such as it must have been generations ago for the Calapooia, overlooking the "valley of flowers." They also recognize winemaking as a tough job. Not because there is too much to do, but because it is difficult to sit back and do nothing, letting the grapes and vineyard decisions project purely in the final wine. It's hard not to mess around with the fruit and potentially screw it up, trying to force-fit it into a personal style we have presumptively chosen for it. Their conviction is that they should develop processes that allow the fruit's potential to show through, not develop a wine that is heavy-handed technologically.
Chehalem chooses components to make a wine that epitomizes finesse, elegance, complexity, textural silkiness, and palate breadth and length for the vintage. These elements are what Pinot noir is all about--not as big and macho as can be made, but as beautiful and feminine as possible. Its balance makes it optimally ageable.
92 pts Robert Parker
FOOD PAIRING: Pinot Noir is well-suited to pair with poultry, beef, fish, ham, lamb and pork. It will play well with creamy sauces, spicy seasonings, and may just be one of the world's most versatile food wines.&id=){kind=link}
![Details](kiosk.asp?picturename=110237.jpg&extdesc=Cristom "Eileen" Vineyard Pinot Noir&subdesc=2005®ion=Oregon, U.S.&name=Pinot Noir&price=49.99¬es=Cristom's founder and owner, Paul Gerrie, used his skills as an engineer and avid researcher to pursue his passion for wine. On his travels to France, he was introduced to the traditional growing practices of the Burgundy region. He learned that soil ( terroir ) and site were key in developing the complexity of the fruit.
After a 1991 visit to the International Pinot Celebration in Oregon, Paul decided the time was right to leave the East Coast and bring his family and his passion for great Pinot Noir to Oregon's burgeoning wine country. But their journey wasn't complete without a winemaker who shared Paul's vision of "letting the land make the wines." Enter Steve Doerner who, after a quarter century of experience, still believes the winemaker's job is to "optimize what nature — the vineyard — provides." In addition to his reputation as a master winemaker with "keen intuition" (possibly from his French heritage), Steve is a biochemist who had been making wine in California. And so with a passion that only wine enthusiasts embrace and a precision that can only come from a chemist and an engineer, the two set out to cultivate their vision, which today, can be seen in the seven distinct vineyards on Cristom's 65 acres. Utilizing Old World winemaking techniques - whole clusters, native yeast fermentation, and gentle and minimal handling - Cristom handcrafts wines that are smooth, elegant and subtle. The grapes are 100% Estate, Eola Hills' area. Fermentation is Native yeast, 1 to 7 ton fermenters, approximately 45% whole cluster, aged 16 months in 60 gallon French barrels, 67% new
Production: 661 cases produced
FOOD PAIRINGS: Mushroom and Chicken Risotto, Pork Chops with Mushroom Bread Pudding, Double-Baked Three-Cheese Soufflés&id=){kind=link}
![Details](kiosk.asp?picturename=110360.jpg&extdesc=Cristom "Eileen" Vineyard Pinot Noir 375ml&subdesc=2006®ion=Oregon, U.S.&name=Pinot Noir&price=26.99¬es=Cristom's founder and owner, Paul Gerrie, used his skills as an engineer and avid researcher to pursue his passion for wine. On his travels to France, he was introduced to the traditional growing practices of the Burgundy region. He learned that soil ( terroir ) and site were key in developing the complexity of the fruit.
After a 1991 visit to the International Pinot Celebration in Oregon, Paul decided the time was right to leave the East Coast and bring his family and his passion for great Pinot Noir to Oregon's burgeoning wine country. But their journey wasn't complete without a winemaker who shared Paul's vision of "letting the land make the wines." Enter Steve Doerner who, after a quarter century of experience, still believes the winemaker's job is to "optimize what nature — the vineyard — provides." In addition to his reputation as a master winemaker with "keen intuition" (possibly from his French heritage), Steve is a biochemist who had been making wine in California. And so with a passion that only wine enthusiasts embrace and a precision that can only come from a chemist and an engineer, the two set out to cultivate their vision, which today, can be seen in the seven distinct vineyards on Cristom's 65 acres. Utilizing Old World winemaking techniques - whole clusters, native yeast fermentation, and gentle and minimal handling - Cristom handcrafts wines that are smooth, elegant and subtle. The grapes are 100% Estate, Eola Hills' area. Fermentation is Native yeast, 1 to 7 ton fermenters, approximately 45% whole cluster, aged 16 months in 60 gallon French barrels, 67% new
Production: 661 cases produced
FOOD PAIRINGS: Mushroom and Chicken Risotto, Pork Chops with Mushroom Bread Pudding, Double-Baked Three-Cheese Soufflés&id=){kind=link}
![Details](kiosk.asp?picturename=110294.jpg&extdesc=Cristom "Mt. Jefferson" Cuvee Pinot Noir&subdesc=2007®ion=Oregon, U.S.&name=Pinot Noir&price=31.99¬es=&id=){kind=link}
 of Morey St.Denis (May 2008), the rest attract only regional designations. What David has done, is to bring the same (or more) care to his ‘generic’ vineyards that others bestow on their Chambertin or Musigny. Only ploughing and mowing for weed control – never herbicides. Ultra low yields (his 2007 yields were below 30hl/ha for ‘regionals’), and all ‘at the vine’ work is done by by hand e.g de-budding and de-leafing to promote grape ripeness and colour and finally an organic spray program to counter disease and pests. There resulting fruits of these labours are treated with equal care. David’s choice of winemaking methods is characterised by the following: Hand harvesting into small cases (50 litres) at full maturity, No non-essential additives or manipulations,Aging in small french oak barrels with a small percentage of new oak, Bottling by hand, and no fining or filtration.
FOOD PAIRINGS: Mushroom and Chicken Risotto, Double-Baked Three-Cheese Soufflés, Pork Chops with Mushroom Bread Pudding.
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 together with it’s near neighbour Fixey made up the most northerly appellation of the Côte d’Or. Considering Fixin’s proximity to Dijon it’s a relatively quiet and unspoilt backwater.
Most believe that the Romans introduced viticulture into the Côte d’Or, but the remains of a tomb found near the village imply that Fixin was already inhabited ~2,000 B.C. - of course, there’s nothing to say that wine was also produced at that time. Fixin was also a regular stopping point for the Duke’s of Burgundy.
FOOD PAIRNGS: Chicken with Mushroom Hash, Pork Chops with Mushroom Bread Pudding, Beef Tenderloin with Bacon and Creamed Leeks, &id=){kind=link}
 is a term commonly used on wine labels to indicate that a wine is the product of grape vines that are notably old. The practice of displaying it stems from the general belief that older vines, when properly handled, will give a better wine.
This venerable fifth-generation domaine has holdings in the top vineyards of both Volnay and Pommard. Chez Voillot is quite conscientious with their 25 acres of vines. Yields average 36-38 hectoliters per hectare; harvesting is by hand with small bins after a selection in the vineyard, and further selection is made on a sorting table. It's worth noting that their team of experienced harvesters has remained virtually unchanged for well over a decade. Vinification is done without stems and afterwards the wine is moved by gravity into barrel. In good years, no more than 30% new oak barrels are used for aging the premier crus, and SO2 is kept to a minimum.
FOOD PAIRINGS: Mushroom and Chicken Risotto, Stir-Fried Chinese Noodles with Roast Pork, Broiled Bacon-Basted Salmon with Mushroom-Oyster Sauce&id=){kind=link}
 is a term commonly used on wine labels to indicate that a wine is the product of grape vines that are notably old. The practice of displaying it stems from the general belief that older vines, when properly handled, will give a better wine.
This venerable fifth-generation domaine has holdings in the top vineyards of both Volnay and Pommard. Chez Voillot is quite conscientious with their 25 acres of vines. Yields average 36-38 hectoliters per hectare; harvesting is by hand with small bins after a selection in the vineyard, and further selection is made on a sorting table. It's worth noting that their team of experienced harvesters has remained virtually unchanged for well over a decade. Vinification is done without stems and afterwards the wine is moved by gravity into barrel. In good years, no more than 30% new oak barrels are used for aging the premier crus, and SO2 is kept to a minimum.
FOOD PAIRINGS: Mushroom and Chicken Risotto, Stir-Fried Chinese Noodles with Roast Pork, Broiled Bacon-Basted Salmon with Mushroom-Oyster Sauce&id=){kind=link}
![Details](kiosk.asp?picturename=110331.jpg&extdesc=Dugat-Py Gevrey Chambertin "Coeur de Roy"&subdesc=2005®ion=Burgundy, France&name=Pinot Noir&price=194.99¬es=From largely 50-year-old (but some ancient) vines in parcels north of town, below Mazis, and along the route nationale, the 2005 Gevrey-Chambertin Coeur du Roi offers striking bitter black fruit concentration and marrow-like meatiness. Low-toned cassis, blackberry, black chocolate, marrow and wet stone inform a finish of striking purity and persistence, albeit in a rather somber key and wearing its extract, abundant if fine tannins, and new wood in rather obvious fashion. The rather monolithic impression on this occasion might ultimately prove deceptive. Certainly this wine’s sheer raw intensity suggests a decade or more of cellaring is warranted.--Robert Parker
FOOD PAIRINGS: Mushroom and Chicken Risotto, Double-Baked Three-Cheese Soufflés, Pork Chops with Mushroom Bread Pudding.
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 that have produeced a powerful, complex and rich wine with good tannic structure that will show best with 8 to 10 yrs of bottle aging.
FOOD PAIRINGS: Broiled Bacon-Basted Salmon with Mushroom-Oyster Sauce, Seared Diver Scallop with black truffle dust and pomegranateand arugula Risotto, Baked Polenta with Mushrooms &id=){kind=link}
 in the fir trees at the top of the first vineyard plantings. The winery is in nearby McMinnville.
FOOD PAIRINGS: Baked Polenta with Mushrooms, Roasted Quail with Corn Bread Stuffing, Mushroom and Chicken Risotto &id=){kind=link}
, as well as low vigor selections from the Swan and Calera vineyards.
FOOD PAIRINGS: Oldsville Reserve is Fiddlehead Cellars’ flagship cuvée blending fruit from three extraordinary vineyards in the Willamette Valley. Winemaker Kathy Joseph has forged relationships with growers at these three properties where each block is custom farmed to Fiddlehead Cellars’ specifications.
FOOD PAIRINGS: Ziti with Portobello Mushrooms, Caramelized Onions, and Goat Cheese, Sesame-Crusted Salmon, Pork Chops with Mustard and Sour Cream Sauce, Smoked Chicken and Winter Squash Blintzes, Tuna Basquaise &id=){kind=link}
![Details](kiosk.asp?picturename=110426.jpg&extdesc=Foxen Santa Maria Valley&subdesc=2008®ion=Santa Maria Valley, U.S.&name=Pinot Noir&price=37.99¬es=The winery is named in memory of William Benjamin Foxen, an English sea captain and co-proprietor Dick Dore's great-great grandfather, who came to Santa Barbara in the early 1800's. In 1837, this Santa Barbara County pioneer purchased the Rancho Tinaquaic, a Mexican Land Grant that originally totaled nearly 9000 acres and comprised most of what is now known as Foxen Canyon. Captain Foxen adopted the distinctive "anchor" as his ranch cattle brand, which has become a trademark of the winery. It is very fitting that Foxen Winery makes its home on the 2000-acre Rancho Tinaquaic, which remains in family hands.
FOOD PAIRINGS: Chicken and Dumplings, Sesame-Crusted Salmon, Pork Chops with Mustard and Sour Cream Sauce.&id=){kind=link}
![Details](kiosk.asp?picturename=100260.jpg&extdesc=Henri Billiot Brut Rose, NV&subdesc=NV®ion=Champagne, France&name=Pinot Noir&price=59.99¬es=Ask most people to name a good Champagne, and most will likely stall after a couple of well known names like "Cristal" or "Dom Perignon." Like many industries, the world of Champagne is represented in the minds of many and the world media by a few mega-brands whose very identities have come to stand for Champagne, and who often literally eclipse many others with their popularity.
Henri Billiot's Champagnes are truly unique because he does not filter his wines, and they never undergo malolactic fermentation. Billiot also uses no dosage (added sugar before corking), claiming his fruit is ripe enough to do without, but this wine does not taste significantly dry. A Billiot bottle may show a slightly metallic aroma for the first few minutes as the lavish and deep fruit flavors slowly emerge.
FOOD PAIRINGS: Perfect with white meat in cream sauce or Bresse chicken, it will bring out the best in unsmoked Scottish salmon marinated in lime or a carpaccio of scallops.&id=){kind=link}
 Plate and the continental plate resulted in the shearing off of the soft sediments on the ocean floor. These sediments have been and continue to be steadily added to our coastline. Aeons of weathering and pressure have compacted those soft sediments and created the sandstone and siltstone mother rock which lies below most of the Williamette Valley. Basaltic flooding from an active volcanic chain in central Oregon covered the Willamette Valley 20 million years ago. Vestiges of this mantel still remain and would be represented in areas such as the Dundee and Eola Hills. As recently as twelve to fifteen thousand years ago, the Great Missoula Floods occurred. The catastrophic failure of a twenty-five hundred foot high ice dam burst forth the water from Lake Missoula at a rate of ten times the combined flow of all the rivers of the world. This event scattered debris from Canada and Montana across the Williamette Valley and helped to carve the Columbia River Gorge.
Canary Hill Vineyard
Located at the southern end of the Eola Hills and faces southeast. The vines were planted in 1982 and 1983. They are vertically trellised and are of the Pommard clone. Elevation is 450' to 550'. The soil is a mix of Jory and Nekia. Both are formed from igneous rock and have a reddish-brown tint. This site, however, has less depth than similar soils in the Dundee Hills. Wine from this vineyard is typically very forward, with aromas of black cherry and cola. Approximately 625 cases are produced. The vineyard is owned by Dick and Nancy Daniel, and managed by Mark Gould.
FOOD PAIRINGS: Pan Seared Duck Breasts with Wild Mushroom Sauce, Wood Oven Roasted Lamb Chops with Red Onion Marmalade and Celery Root Puree, Sweet Bacon-Wrapped Venison
FOOD PAIRINGS: &id=){kind=link}
. The sedimentary soil, know as Wellsdale, is extremely well drained and promotes early ripening. Elevation is 400' with a south-southwest inclination. Slopes are 5 to 15 degrees. Half of the vineyard was planted in 1992 to the Dijon 115 clone grafted on 3309. The second half was originally planted to Dijon Chardonnay clones but was grafted in 2000 to the Dijon 777 clone of Pinot noir. The wine from this site is powerful, dense and deeply colored focusing mainly on black fruits. Approximately 700 cases are produced. Don and Carole McCrone are the vineyard owners. Mark Gould is the vineyard manager.
Food Pairings: Pancetta-Wrapped Beef Tenderloin, Roast Beef with Shallot Confit and Port Wine Sauce, Duck Breast Lentil and Parsnip Salad&id=){kind=link}
![Details](kiosk.asp?picturename=250026.jpg&extdesc=Labyrinth Santa Maria Valley "Bien Nacido Vineyard"&subdesc=2005®ion=Santa Barbara, U.S.&name=Pinot Noir&price=34.99¬es=Ariki Hill has been passionate about making Pinot Noir in New Zealand since 1984. In 2000 he joined forces with Lane Tanner, and started the Labyrinth label as a labor of love. The labyrinth expresses the many options and potential disappointments of the Pinot grape, and the fact that once you know your path, it's easy to find your way home. Concentrated, complex, elegant and seductive are the goals. Recognised as one of the great New World vineyards, Bien Nacido is located in Santa Barbara County, California, on a south facing 1500 foot elevation, high in the Santa Maria Valley. The close proximity to the Pacific Ocean serves to moderate temperatures, and those knowledgeable of the vineyard recognise the creeping fog moss, which envelops the valley late afternoon during harvest. The result? Concentrated, spicy, fruit-driven wines, of power and finesse, high in natural acidity.The wine displays all those typical Bien Nacido characteristics... white spice, cola and cranberry. 700 Cases produced.
FOOD PAIRING: Salmon Steaks with Soy-Maple Glaze , Braised Lamb Shanks with Tangerine Gremolata , Duck Breast Lentil and Parsnip Salad &id=){kind=link}
 on the nose. Fresh
berry flavors with just the slightest hint of molasses yield to a mid-palate of ripe
strawberries, earthiness, and an accent of orange peel. Complex and nuanced, this is
another classic Rocheux. Meticulously crafted by Harry Peterson-Nedry and Mike Eyres
of Chehalem Winery.
225-cases produced
FOOD PAIRINGS: Duck a l'Orange, Maple-Glazed Salmon, Mushroom Mint Pasta Salad&id=){kind=link}
![Details](kiosk.asp?picturename=180052.jpg&extdesc=Loring Clos Pepe Vineyard Pinot Noir&subdesc=2008®ion=Santa Rita, U.S.&name=Pinot Noir&price=44.99¬es=Brian Loring started making Pinot in 1997, and has been so obcessed with the grape that it's all he makes. With a series of tiny production single vineyard wines, Brian looks for quality. In his own words:"Not only am I looking for the right soil, micro-climate, and clones, I'm also looking for a grower with the same passion and dedication to producing great wine that I have. In other words, a total Pinot Freak!" Insisting on low yields, and phisiological ripeness at harvest, Brian's production is so tiny that his passion is not yet his day job!
FOOD PAIRINGS: Leg Of Lamb with Dried-Cherry Sauce, Double-Baked Three-Cheese Soufflés, Roasted Quail with Corn Bread Stuffing and Port-Orange Sauce&id=){kind=link}
![Details](kiosk.asp?picturename=240048.jpg&extdesc=Owen Roe "The Kilmore" Pinot Noir&subdesc=2006®ion=Willamette, U.S.&name=Pinot Noir&price=59.99¬es=Owen Roe was a seventeenth century Irish Patriot, who dedicated his life to upholding the highest principles of political equality and freedom. His commitment to great things makes him an ideal model for those at Owen Roe, for they share his dedication to principle in our work to produce the wines of Owen Roe. At Owen Roe they do not compromise: only the best is good enough. Jerry Owen, on the the vineyard side, and David O’Reilly, who makes the wine, have formed Owen Roe with a simple purpose: to produce excellent wines from grapes grown and cultivated in the best vineyards in the Pacific Northwest. "The Kilmore" is their marquee wine from Oregon! Arthur and Sherri Kalita's Vineyard in the hills above Yamhill produced some beautifully vibrant fruit in 2006. It is blended with Lenné Estate Vineyard owned and farmed by Steve Lutz and Mike Merriman's east-facing vineyard on Cummin's Ridge in Carlton. Each site has old ocean bottom soils which has little summer moisture forcing low vigor and small intensely flavored berries. The wines are rich and full bodied with black fruits and dark coffee.
Food Pairings: Herb-Roasted Turkey with Maple Gravy, Veal Chops with Chorizo Stuffing, Roasted Halibut with Miso-Glazed Sweet Potatoes
&id=){kind=link}
![Details](kiosk.asp?picturename=110371.jpg&extdesc=Penner - Ash Willamette 2007&subdesc=2007®ion=Willamette Valley, U.S.&name=Pinot Noir&price=39.99¬es=Penner Ash is a family winery, the dream of long-time Rex Hill winemaker Lynn Penner Ash and her husband Ron. Their mission is to produce limited quantities of carefully crafted Pinot Noir and Syrah, primarily sourced from grape growers.
"There is a passion for winemaking that runs really deeply in me," says Lyn Penner-Ash, "If I didn’t have Ron around stopping me, I would spend all my time here at the winery because I get so caught up in it all! I constantly want to try something new, or to taste some new blend--it’s just that I’m so excited about what’s going on and what we can do!"
FOOD PAIRINGS: Veal Scallopine with Lentil Salad, Seared Duck Breasts with Port-Fruit Chutney, Salmon &id=){kind=link}
![Details](kiosk.asp?picturename=380010.jpg&extdesc=Robin K Pinot Noir&subdesc=2006®ion=Mendocino, U.S.&name=Pinot Noir&price=16.99¬es=Robin K wines are owned and founded by winemaker Bill Knuttel. Named after his wife "Robin Knuttel" Robin K wines are exceptional wines at great values. For the past twenty years, Bill has focused his winemaking on ultra-premium and luxury wines, gathering a wide-range of experience not only in winemaking but also in viticulture, winery construction and wine education. While his training is rooted in science, Bill’s approach to winemaking hinges on an artistic approach, letting instinct and experience set the tone while minimizing the use of technology. Prior to joining Dry Creek Vineyard, Bill was the winemaker at Chalk Hill Estate Vineyards and Winery for seven years and at Saintsbury for thirteen years. In both cases he was recognized for superlative Chardonnay and, at Saintsbury, exceptional Pinot Noir.
FOOD PAIRINGS: Pork Chops with Mushroom Bread Pudding, Summer Vegetable Stew with Braised Rabbit, Grilled Swordfish Kabobs&id=){kind=link}
. The result is a vineyard and wines that reflect the very best distillation of Rollin's 20 years of Oregon viticultural learning and the property's special characteristics.
The vineyard was planted to a high plant density (2,800 vines per acre) on devigorated rootstocks with what Rollin considers "the three sexiest Dijon Pinot Noir clones available". Further, the vineyard is enhanced by the unusual presence of two, year-round springs. The private, cloistered nature and tranquility of the site flows into the essence of the wine. From this seven-acre vineyard the Soles' produce a limited wine allocation for their family and friends, but are willing to share a small amount with true Pinot lovers each year.
FOOD PAIRINGS: Pork Tenderloin with Wild Mushrooms, Roasted Halibut, Duck Breast, Leg of Lamb&id=){kind=link}
 for many months before first being racked (transferred from barrel) and blended, typically for 6 to 10 months. Racking of the reds is done principally for the purpose of blending and/or clarification before bottling. This ‘reductive’ style of winemaking calls for longer time in the barrel for full development and while having two or even three vintages ‘on the floor’ at once causes cooperage congestion, it’s worth it.
The Pinot Noirs generally receive 16 to 18 months barrel time before bottling. As yet, none of the reds have been filtered, as this removes desirable colloidal material, essential for the kind of development we desire allowing the wine to achieve its highest long-term potential.
FOOD PAIRINGS: Seared Duck Breasts with Port-Fruit Chutney, Veal Chops with Chorizo Stuffing, Roast Chicken with Shallots and Dried Cranberries&id=){kind=link}
![Details](kiosk.asp?picturename=110370.jpg&extdesc=Serafin Gevery-Chambertin V.V.&subdesc=2006®ion=Burgundy, France&name=Pinot Noir&price=139.99¬es=Domaine Christian Sérafin, one of Burgundies finest vignerons, is situated at the top of the village and just below the famed vineyard of Cazetiers. The farming here is completely organic and the yields are often well below the allowable charge. These wines show strength and elegance at the same time and are often considered some of the finest examples from the villages of Gevrey-Chambertin, Morey St. Denis and Chambolle-Musigny. All of the wines are fermented and aged in barrels for up to 14 months.
Review
88-91 International Wine Cellar Apr '08
"Good bright red. Wild red berries, smoke, mocha and underbrush on the nose, accented by licorice, wild herbs and a whiff of leather. Ripe, sweet and chewy, conveying a higher pH impression than the Gevreys, suggesting that this will evolve more quickly. Finishes with slightly leathery tannins and a touch of warmth."
FOOD PAIRINGS: Pork Chops with Mushroom Bread Pudding, Double-Baked Three-Cheese Soufflés, Beef Tenderloin with Bacon and Creamed Leeks.&id=){kind=link}
![Details](kiosk.asp?picturename=110402.jpg&extdesc=Solena Danielle Laurent Pinot &subdesc=2006®ion=Willamette Valley, U.S.&name=Pinot Noir&price=46.99¬es=After successful careers in the Oregon wine industry, the husband and wife team of Laurent Montalieu and Danielle Andrus Montalieu purchased an 80-acre estate to commemorate their marriage. In May 2002, they launched Soléna by releasing their first bottling. Soléna is the combination of the Spanish and French words Solana and Solene, celebrating the sun and the moon, and the name that Laurent and Danielle gave to their daughter.
"The 2006 Pinot Noir Domaine Danielle Laurent, sourced from the proprietors’ biodynamically farmed vineyard, is medium/dark ruby-colored with an enticing perfume of cedar, spice, red cherry, and raspberry. It has a firm entry onto the palate followed by a core of plush, savory fruit, complex flavors, and a pure, fruit-filled finish. Drink it from 2010 to 2016. " 90 points, Robert Parker.
FOOD PAIRING: Summer Vegetable Stew with Braised Rabbit, Roasted Cornish Game Hens with Toasted Bread Crumbs, Boeuf Bourguignon, Baked Polenta with Mushrooms, Beef Tenderloin with Bacon and Creamed Leeks&id=){kind=link}
![Details](kiosk.asp?picturename=170051.jpg&extdesc=Sonoma Coast Vineyards Freestone Hills&subdesc=2005®ion=Sonoma, U.S.&name=Pinot Noir&price=65.99¬es=Within the Sonoma Coast AVA, Sonoma Coast Vineyards have identified an area that produces fruit that is perfectly suited for producing wines of unique character from a limited number of cold climate varietals. This area is west and slightly south of the Russian River and lies 4 to 6 miles from the Pacific Ocean. Pinot Noirs and Chardonnays from this area are capturing world wide recognition.
The key to potentially being the "Grand Cru" of California winemaking is quality versus quantity - struggling vines concentrate more of their energies on fruit production ensureing flavorful grapes, not water balloons. Sonoma Coast Vineyards' average is an extremely low 130 to 135 gallons per ton.
The long growing season and the potential of encroaching Fall rains are part of the excitement each vintage. It can prove to be challenging as often wineries are harvesting the Extreme Sonoma Coast earliest varietal, Pinot Noir, later in the year than Napa harvests their last varietal, Cabernet Sauvignon.
Wines from this region can be developed over 18 to 20 months in barrel utilizing 50% new oak. (French of course!) These wines experience the full developmental process in barrel and will yield far greater complexity. They will require longer bottle aging prior to release and will age beautifully for many years.
FOOD PAIRINGS: Quail with Sweet Pea Oatmeal and Summer Vegetable Ragout, Leg Of Lamb with Dried-Cherry Sauce, Salmon Steaks with Soy-Maple Glaze&id=){kind=link}
![Details](kiosk.asp?picturename=100137.jpg&extdesc=Soter Beacon Hill Brut Rose&subdesc=2001®ion=Oregon, U.S.&name=Pinot Noir&price=49.99¬es=Tony Soter founded Etude Wines in 1982 and its name, "study," describes his reverence for the ongoing learning process that is winegrowing. Early in his career, Soter realized that there were innumerable variables that guided a wine towards excellence. He learned to distinguish between winemaking techniques fundamental to quality, and those that imparted a winemaker's signature. He sought to understand the voice of each individual vineyard, to maximize its expression in the glass. Today Tony remains the guiding hand behind Etude Wines, and eventually he will transition to a consulting role. In the mid-1980s, Soter began working as a consulting winemaker in the Napa Valley, assisting luminaries such as Araujo, Niebaum-Coppola, Shafer, Spottswoode, Viader and Dalle Valle. After years of mentoring and encouraging some of Napa Valley's most respected growers and winemakers, he ended his consulting roles to focus exclusively on Soter Vineyards, Etude, and his family. Farmed from the same low yields (under 2 tons per acre) as the Beacon Hill Pinot Noir, our goal is to create a rich and expressive base wine as the foundation for the complex, fine-beaded nectar that will emerge from our cellars. These low yields are responsible not only for concentration, but also for expressive aromatics; a vine that carries a lighter crop load is able to ripen its skins faster, and therefore produce more flavorful juice when harvest time comes. Soter endeavors to reach a perfect balance - the grapes are asked for maximum ripeness of flavor, and picked just at the limit of feasibility for sparkling wine production. The Brut Rosé spends at least three full years on the yeast ("sur lattes") before it is disgorged. If we were to guess, perhaps less than 5% of the sparkling wine produced in the world is intended to reach this standard of quality. Every Soter sparkling wine is vintage-dated, vineyard-designated, and disgorgement-dated.
FOOD PAIRINGS: Tostones with Smoked Salmon, Gorgonzola and Walnut Terrine, Mini Black-Bottom Cheesecakes&id=){kind=link}
![Details](kiosk.asp?picturename=100056.jpg&extdesc=Talley Vineyards Pinot Noir Estate&subdesc=2003®ion=Arroyo Grande, U.S.&name=Pinot Noir&price=36.99¬es=The goal at Talley Vineyards is to produce estate grown Chardonnay and Pinot Noir wines of uncompromising quality that best reflect the unique characteristics of each of the Talley family’s four vineyards. All wines produced under the Talley Vineyards label are grown, produced and bottled by the Talley family.
Robert Parker's The Wine Advocate - 90 Points
"A medium deep ruby color is accompanied by sweet cherry, raspberry, and currant fruit intermixed with damp earth and background wood notes. Medium-bodied and pure, with a floral component that emerges as the wine sits in the glass, this stylish, complex Pinot Noir could easily be confused with a high class Volnay. It should drink well for 5-6 years."
FOOD PAIRING: Roasted Swordfish and Potatoes with Caper Mayonnaise, Grilled Pork Tenderloin with Cilantro-Mint Marinade, Mushroom and Goat Cheese Phyllo Triangles, Chicken and Dumplings &id=){kind=link}
