Brick House Cuvee du Tonnelier Pinot Noir 2015
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Brick House Vineyards was established in 1990. The vineyards are surrounded by the fruit and hazelnut orchards above the Chehalem Valley, the rolling hills at Brick House compose just such a place. A New World site dedicated to Old World wisdom, and a way of growing grapes proven over a thousand years or more. At Brick House, "organically grown" is more than just a phrase on the labels of the wines. All of the fruit is estate grown. All of it is certified organic.
Ribbon Ridge is a regular span of uplifted, marine, sedimentary soils (called Willakenzie), whose highest ridge elevations twist like a ribbon. An early settler from Missouri named Colby Carter noticed this unique topography and gave the region its name in 1865—though but it wasn’t declared its own AVA until 140 years later, in 2005. The AVA is enclosed by mountains on all sides between Yamhill-Carlton and the Chehalem Mountains, and is actually part of the larger Chehalem Mountains AVA. Its soils have a finer texture than its neighbors with parent materials composed of sandstone, siltstone, and mudstone. Given its presence of natural aquifers in this five square mile area, most vineyards are actually easily dry farmed!
One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).
In the Glass
Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.
Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.
For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay, not Pinot noir. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.