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Chehalem Ridgecrest Vineyard Pinot Noir 2015

  • V93
  • JS92
  • W&S91
  • WS90
  • RP90
750ML / 14.3% ABV
Other Vintages
  • RP93
  • JS92
  • WS91
  • WS92
  • RP89
  • WS92
  • W&S91
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750ML / 14.3% ABV

Winemaker Notes

This Ridgecrest Pinot is heavy with fruit, in the marionberry to brambly, black currant realm. With umami salinity on the nose, it shows dark flecks of tobacco, rich wood and forest floor. The palate has great balance of fruit and texture, length and restraint, velour-like tannins and reasonable acidity. It finishes with dark toffee and warm cranberry sauce. An amazingly elegant wine from one of our earliest vintages ever.

Critical Acclaim

All Vintages
V 93
Vinous
(50% new French oak) Vivid red. Primary red and blue fruit scents, along with hints of cola, vanilla and smoky Indian spices. Fleshy and appealingly sweet, offering intense black raspberry and boysenberry flavors underscored by a vein of juicy acidity. A sexy floral note emerges on the strikingly long, energetic finish, which features rounded tannins and lingering five-spice powder and candied rose notes.
JS 92
James Suckling
Aromas of earth, rose petals and orange skins. Full body, firm and velvety tannins and a medium to long finish. Drink or hold. Screw cap.
W&S 91
Wine & Spirits
Sleek and stylish, drawn from old vines, this wine has an initial herb scent of rosemary. The flavors need a day to show themselves, and they’re pretty when they do, offering a light-fruited cranberry briskness with sandalwood accents.
WS 90
Wine Spectator
Precise and well-knit, with expressive raspberry and pomegranate fruit accented by green tea and anise notes. Drink now through 2021.
RP 90
Robert Parker's Wine Advocate
The 2015 Pinot Noir Ridgecrest Vineyard has a pale to medium ruby-purple color and a fragrant red and black cherry nose with suggestions of anise, tar and black tea. The medium-bodied palate is structured with soft, plush tannins and a lively acid line, supporting the generous red berry flavors and finishing a little spicy.
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Chehalem

Chehalem

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Chehalem, Oregon
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Founder, Harry Peterson-Nedry, pioneered grape growing in the prestigious soils of Ribbon Ridge in the early 1980s when he purchased land and planted Ridgecrest Vineyards. In 1990, Chehalem Winery was founded and released its first bottle of wine, Ridgecrest Pinot Noir. Bill Stoller joined Harry in the winery operation in 1993 and subsequently planted a vineyard on his family farmlands at the southern tip of the Dundee Hills. Chehalem purchased Corral Creek, the vineyard surrounding the winery, in 1995. It became the third estate vineyard sourced for Chehalem wines. In early 2018, Bill Stoller purchased Harry’s share of equity in the business. In July, Chehalem became the sixth Oregon winery to achieve B Corp status- which assesses companies to ensure they meet the highest standard of verified social and environmental performance, public transparency, and legal accountability.

Chehalem boasts a rich history of innovation, sustainability, and exceptional quality. Known for our single-vineyard Pinot Noirs and a progressive approach to white wines, we firmly believe that outstanding wine should accompany every course of a meal. Our wine quality is determined by the cool macro-climate of the Willamette Valley, vintage, soil profiles, vineyard micro-climates, and winemaking style. Our job is to let the terroir speak and to make the winemaker imprint as transparent as possible. Our climate and winemaking style reveal wines that emphasize balance, elegance and texture. This openness allows the vintage and three terroirs on which we farm to express themselves as wines of startling distinction. Call us crazy, but our objective is to blaze a trail towards a future that is stimulating, exciting and beautiful—such as it must have been generations ago for the Calapooia, overlooking our “valley of flowers.”

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Ribbon Ridge

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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!

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Pinot Noir

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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.

Perfect Pairings

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.

Sommelier Secret

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.

PBC9173607_2015 Item# 518837