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Flat front label of wine

Erath Leland Vineyard Pinot Noir 2010

Pinot Noir from Willamette Valley, Oregon
  • WS92
  • RP90
  • W&S90
13% ABV
  • RP92
  • JS92
  • V91
  • WS90
  • JS92
  • WS92
  • WS92
  • RP90
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Currently Unavailable $39.99
Try the 2015 Vintage 42 99
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13% ABV

Winemaker Notes

The 2010 Leland Vineyard Pinot Noir opens to aromas of fragrant gardenia, spearmint and vanilla intensify with every swirl, revealing subtle accents of cedar and sassafras. Red plum, cranberry and faint coffee ?avors converge in the mouth, grasping the palate in a gentle embrace before a toasty finish of caramelized Creme brulee.

Pair this wine with cheddar and other savory cheese, rack of lamb, lasagna with bolognese or carbonara sauce, grilled vegetables or potato based soups.

Critical Acclaim

All Vintages
WS 92
Wine Spectator
Light and zingy, with bright raspberry, tobacco and spice flavors that dance through a long and expressive finish. Harmonious and framed with polished tannins.
RP 90
Robert Parker's Wine Advocate
The Erath 2010 Pinot Noir Leland showcases 30 year old vines 20 miles on an impropitiously flat-looking site east of Dundee, that, says Horner, is rendered “magic on account of the man who farms it,” owner and retired chemist Bruce Weber. A lovely and distinctive nose of black tea, sassafras, basil, lily-of-the-valley offers, as well, intimations of purple plum and dark cherry that then freshly and vibrantly inform a silken textured palate, making for a Pinot that will prove fascinatingly versatile at table for at least half a dozen years.
W&S 90
Wine & Spirits
Ample for a 2010, this substantial pinot leads with rich, seductive black cherry scents. Its flavors are generous, saturated in dark fruit with an oak component that complements the leafy tobacco firmness of the tannins. It has the heft to stand up to roast pork loin.
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Erath

Erath Vineyards

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Erath Vineyards, Willamette Valley, Oregon
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As one of Oregon's wine pioneers, Erath winery's founder, Dick Erath, was driven by the belief that the future of Pinot Noir was in Oregon. Today, Erath's wines are an expression of the land that the winery has cultivated for more than 40 years, longer than any other winery in the Dundee Hill of Oregon. Winemaker, Gary Horner, who shares Dick Erath's background in science and a reverence for Oregon's unique terroir, strives to reveal classic Oregon Pinot: light, delicate and fruit-forward. Horner takes pride in making a range of Pinot Noir styles, from the hugely-popular Oregon blend to the highly-acclaimed, limited-edition, single-vineyard selections. His goal is to make the best Pinot Noir the region has to offer - it is time-honored, authentic and uniquely Oregon.

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 difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

RPT39176399_2010 Item# 128333