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Chehalem Stoller Vineyard Pinot Noir 2009

Pinot Noir from Dundee Hills, Willamette Valley, Oregon
  • WS93
  • W&S91
14.6% ABV
  • WS91
  • WE90
  • W&S90
  • WS90
  • WS93
  • RP91
  • RP91
  • W&S91
  • RP90
  • WS91
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14.6% ABV

Winemaker Notes

This wine is a great example of the maturity of Stoller Vineyards these days, with an emphasis on the full-bodied reds from a ripe year. The spice and fruit complement each other nicely, with highlights of clove and nutmeg all the way to cinnamon hard candies. Dark, yet bright fruits such as plum and cherry are ever-present, and a mix of dark chocolate and cigar box put finishing touches on the wine for the evening.

This could be a meal in itself, but we recommend sharing it with others and pairing with an appropriate holiday meal. The silky tannins and amazing length may as well have come from a ribbon around your favorite gift this year.

Critical Acclaim

All Vintages
WS 93
Wine Spectator
Light and juicy, this is bright with plum and currant fruit playing against refined tannins and fragile acidity, lingering on the transparent finish. This has all the elements, just needs cellaring. Drink now through 2017. 464 cases made.
W&S 91
Wine & Spirits
Ripe and firm at once, this generous red possesses a smoky oak top note, with hints of cocoa over ripe black cherry fruit. On the palate the wine seems frisky and forward, its textbook pinot flavors marked by plenty of power and extraction, going to the brink, then pulling back.
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Chehalem

Chehalem

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Chehalem, Dundee Hills, Willamette Valley, Oregon
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With two vineyards on either end of Chehalem Ridge and one in the Dundee Hills, Chehalem is dedicated to reflecting as purely as possible what the vineyard has produced. With minimal processing and without compromising great fruit, Chehalem wines promise good ageing but are very drinkable young. Production quantities of all Chehalem wines are limited, to assure ultimate winemaking control.

Dundee Hills

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Home of the first Pinot noir vineyard of the Willamette Valley, planted by David Lett of Eyrie Vineyard in 1966, today the Dundee Hills AVA remains the most densely planted AVA in the valley (and state). To its north sits the Chehalem Valley and to its south, runs the Willamette River. Within the region’s 12,500 acres, about 1,700 are planted to vine on predominantly basalt-based, volcanic, Jory soil.

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. 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 Villages or Cru level wines.

NWWCH09S_2009 Item# 113290