Tasting Notes

Ruby red in the glass with aromas of dried dark cherries, cinnamon and cranberry.
The palate is dry with fresh acidity, a light body and integrated tannins. Cherry,
leather and tobacco add rich fruit notes, creating a juicy and layered flavor to the
Pinot Noir. Drink now as a young wine or age in the bottle.

Our most versatile Pinot Noir for food pairings, this wine lends itself well to sweet
and tangy barbecue, pizza with red sauce, teriyaki short ribs, gourmet burgers and
cedar-planked salmon. Try serving slightly chilled on a warm summer evening.

Winemaking Style

Years ago, Founder Jim Bernau began experimenting with Pinot Noir by gently dropping hand-picked whole clusters in a chilled stainless fermenter, pushing all the oxygen out with CO2 and sealing the vessel tight. What happened next was magical — the berries started to swell and turn pink. When they burst, they released the most aromatic, fermenting Pinot Noir. 

Winery Notes

Founded in 1983 by Oregon native Jim Bernau with the dream of creating world-class Pinot Noir, Willamette Valley Vineyards has grown from a bold idea into one of the region’s leading wineries, earning the title “One of America’s Great Pinot Noir Producers” from Wine Enthusiast Magazine. Our approach is to grow, by hand, the highest quality fruit using careful canopy management and create wines that are truly expressive of the varietal and the place where they are grown.  Stewardship of the land is fundamental to our winemaking and all of the vineyards have been certified sustainable through LIVE and Salmon-Safe programs since 1997.  

Sustainable

Vegan