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Eola Hills Wolf Hill Vineyard Pinot Noir 1998

Pinot Noir from Willamette Valley, Oregon
  • WS87
0% ABV
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Winemaker Notes

Very dark and intensely flavored, this wine fairly bursts with aromas and flavors of black cherry and smoke. Part of the vineyard is planted to a Burgundian-styled high-density block of Dijon 114 clone, which contributes to the mouthfeel and concentration of fruit. This is the first crop off Eola Hills' new Wolf Hill Vineyard.

Food and Wine Pairing: Try this Pinot Noir with Grilled Tuna and Eggplant Marmalade. Accent food pairings with ginger, thyme and fresh rosemary. One of our favorites is a Peppered Catfish and Couscous. This wine has good balance and can go with a wide variety of grilled or smoked foods such as duck or a roasted vegetable salad.

Alcohol: 14.1%

Critical Acclaim

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WS 87
Wine Spectator
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Eola Hills

Eola Hills

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Eola Hills, Willamette Valley, Oregon
Tom Huggins, founder and general manager of Eola Hills, had a dream rooted in facts. He knew that great wines could only come from great vineyards, and through his former occupation as a agricultural insurance expert, he knew where that precious vineyard land was located. This knowledge enabled him to purchase some of the prime sites for his own vineyards in the rolling terrain of the Northwest Willamette Valley of Oregon, and to fulfill a dream of creating his own wine.

Situated in a natural weather shadow of the Coast Range, which shunts storms from the Pacific Ocean north to Portland and south below Salem, the Eola Hills vineyards are protected from weather extremes. Yet in summer, a gorge carved by ancient glaciers draws in maritime air to provide ideal cooling for sensitive varietals in those warmer months.

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. 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.

WWH33E34A2_1998 Item# 27845