Finally, we are back in Oregon. We have always loved the people and the grapes of Oregon, but finding the right vineyard was impossible. Our problem was Oregon is full of small, low yielding Pinot Noir vineyards. There were a few larger vineyards, but the quality was not up to our standards. Many small growers were willing sell us grapes, but the Willamette Valley is over 800 miles, so the price of shipping is extreme. In 2018 we got a call from a well-financed larger vineyard in the Eola-Amity Hills, the premier spot for Pinot Noir in the Willamette Valley. We were offered a full truck load for the next few years. This is the first release in this new series of wines.
The first Oregon Pinot Noir under the Au Bon Climat label was in 1985. This legendary wine was made by the traveling fermentation technique. The grapes were picked and crushed in Oregon and ended up in small fermenters in the back of a pickup truck. Every time the truck stopped, the grapes were punched down. The trip to Santa Maria took a couple of days. The wine turned out great, but we never used this technique ever again. Montinore Vineyards had extra grapes in both 1998 and 1999. Au Bon Climat released a few hundred cases and the wine was well received. We changed, and so did the farming at the vineyard. We chose not to make wine from Montinore in the following vintages.
The 2018 harvest in Oregon was very good. The summer was warm, with a cool fall. This “cooling off” at the right time, retained more acid in the fully ripe Pinot Noir. We included some whole clusters in the fermentation. If the grapes ripen slowly, the stems are not bright green but have evolved to “browning off”. Then we include some whole clusters in the tank. These lignified stems add more complexity and substance to the wine.
Our first Oregon Pinot Noir release in 19 years had to be good Our 2018 Oregon Pinot Noir is tasty at this stage. This young Pinot is complete and will be delicious in two years, but will continue to improve for at least 10 years. The wine is loaded with aromas of ripe berries, both blackberries and strawberries. The underlying power and complexity are “under the surface” currently but be apparent soon. The 25% of stem inclusion gives the wine a nice spice note, not seen in Oregon Pinots. The spice complements the barrel component to make a seamless, rich, mouth-watering wine. A natural pairing of salmon and Oregon Pinot is easy. But, for a real treat go for duck.