On the fourth day of my adventure through the Oregon wine country I headed further north to the northern end of the Willamette Valley. My first stop was at Willamette Valley Vineyard, conveniently located on top of a huge hill just off the east side of the freeway.
The Jory family, who
were the previous owners, had planted the land to thin-skinned plums that they
then dried and sold as prunes. In 1983 the land was sold to Jim Bernau who
cleared the plum orchard and blackberry vines off of the ancient volcanic,
iron-rich soil and then planted 50 acres of Pinot Noir (Pinot Noir Dijon clones
667, 777, Pommard and Wadenswil), Chardonnay (Dijon Clone Chardonnay 76 and 96 and
Espiguette) and Pinot Gris.
This unique soil
of this vineyard is from an ancient volcanic flow is red from its oxidized iron
content and is well-drained. It is similar to the red clay soil found in the
Grand Cru Pinot Noir vineyards of Romaneé-st-Vivant in Burgundy. The vineyard
site rises from 500-750 feet in elevation with seven to twelve degree slopes
tilted toward the sun. As a result, the vines get excellent air exposure, drainage
and they are above the frost line. At this elevation and slope, the temperature
is approximately ten degrees warmer than the valley floor during the day.
Behind the
tasting room is a viewing deck where you can enjoy your wines while viewing the
vineyards below. While visiting I did a tour of the winery that included the
production area and the barrel room. I then climbed up the spiraling staircase
of the viewing tower that provides a spectacular 360° view of the valley and the vineyards
below. If you visit the winery, be sure to bring your camera!
While visiting I
sampled the following wines:
My first pour was
the 2011 Whole Cluster Pinot Noir. In the entire line-up this wine has the most
pronounced aromas of pepper, followed by vibrant notes of cedar, cherries, strawberries
and raspberry. On the palate is light bodied and mildly fruit forward with a
lingering pepper finish. This wine sells for $22 a bottle.
The second sample
was the 2009 Vintage Pinot Noir. This wine is very light ruby red with aromas
of sour cherries, cedar and cigar box. On the palate it is crisp with medium
(+) acidity, medium tannins and a medium forward finish. This wine sells for
$30 a bottle.
The third pour
was the 2009 Bernau Block Pinot Noir. This wine had more intense characteristics
than the previous wines with fruit forward aromas of raspberries, blackberries
and a hint of smoke with medium acidity, tannins and a lengthy medium (+)
length finish. This wine sells for $45 a bottle.
The fourth wine
was the 2009 Elton Pinot Noir. This wine displays a complex variety of
pronounced aromas of cherries, cinnamon, a touch of anise, and cedar which
combined remind me of a scented Christmas candle. On the palate the fruit and
spice profile is well integrated with medium (+) acidity, medium tannins and a
fairly lengthy medium (+) length finish. A really nice wine which reminds me of
California’s David Bruce Estate Pinot which sells for $55, yet this one sells
for only $45 a bottle.
The first four
wines were good but they lacked the “WOW” factor that I was looking for and the
distinctive qualities that can only be found in Oregon Pinot Noir. However, the
rest of the line-up was a dramatic step up as they all had the profile that
announces, “I’m from Oregon!”
The fifth pour
was my favorite in the line-up, the 2009 Tualatin Estate Pinot Noir. This wine
comes from vines that were planted in 1974 and the maturity of the vine is
reflected in the wine. This wine is deeper ruby and garnet red than the
previous wines displaying aromas of dark red fruits, black berries, a hint of
caramel apple, followed by underlying notes of earth and black olive and spice.
On the palate it has velvety tannins, medium (+) acidity and a lengthy finish.
This wine sells for $45 and I brought one home to add to my growing Oregon
Pinot collection.
My final wine of
the line-up was the 2009 Estate Pinot Noir. This wine is a blend of the three
previous Pinots. It was the only one in the line-up that had distinctive notes
of cola, followed by hints of anise, pepper and spice. Underlying the spice are
fruit aromas of cherry and wild black berry. On the palate the fruit and spice
is supported by refreshing acidity (medium +), and a lengthy (medium +) finish.
Another great wine, I brought one home for $45.
To see more pictures of Willamete Valley Vineyards, check
out Erik Wait’s Wine Country Photography at:
To visit or for more information:
Willamette
Valley Vineyards
8800 Enchanted Way SE
Turner, Oregon 97392
Phone: 1-800-344-9463
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