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Cooper Mountain Reserve Pinot Noir 2009

Pinot Noir from Willamette Valley, Oregon
  • RP90
13.1% ABV
  • W&S93
  • BH90
  • RP90
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13.1% ABV

Winemaker Notes

The vintage is rich, lush and powerful. Mushroom, dark fruit, perfume and spice coat the palate and round out the finish. This is a concentrated, precise Pinot Noir.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
Cooper Mountain’s entry level, the 2009 Pinot Noir Reserve was made entirely from estate vineyards and aged in 32% new oak. Medium ruby red in color, it offers up a pleasing perfume of cedar, brown sugar, cherry cola, and floral notes. Savory on the palate with excellent grip, a sense of elegance, and a bit of underlying structure, this nicely balanced Pinot will provide enjoyment through 2017.
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Cooper Mountain

Cooper Mountain

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Cooper Mountain, Willamette Valley, Oregon
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At Cooper Mountain Vineyards, we are dedicated to the concept of 100% estate grown and produced wines. We began growing grapes in our vineyards in 1978 on a south facing slope of Cooper Mountain, an extinct volcano site overlooking the Tualatin Valley and notable for its unique and shallow soils. All of the decisions relating to the final quality of the wine are under our control. We determine pruning technique and crop level, when to begin harvest, and how to process, ferment and age our wines. Over the years we have been able to develop an intimacy with the different sections of our vineyards and an understanding of how our wines develop in the cellar and in the bottle. This understanding comes from working exclusively with our estate grown grapes and helps us to capture the essence of this very special terroir. Certified Biodynamic since 1999.

Willamette Valley

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One of Pinot Noir’s most successful New World outposts, the Willamette Valley is the largest and most important AVA in Oregon. With a Mediterranean climate moderated by a Pacific Ocean influence, it is perfect for cool-climate viticulture—warm and dry summers allow for steady, even ripening, and frost is rarely a risk during spring and winter.

Mountain ranges bordering three sides of the valley, particularly the Chehalem Mountains, provide the option for higher-elevation, cooler vineyard sites. The three prominent soil types here create significant differences in wine styles between vineyards and sub-AVAs. The iron-rich, basalt-based Jory volcanic soils found commonly in the Dundee Hills are rich in clay and hold water well; the chalky, sedimentary soils of Ribbon Ridge, Yamhill-Carlton and McMinnville encourage complex root systems as vines struggle to search for water and minerals. Silty, loess soils are found in the Chehalem Mountains.

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.

NWWCM09PNR_2009 Item# 113385